This tangy and sweet dish is a dinner your family will love!
cut up in 1-inch cubes
(about 1 cup), cut into 1-inch pieces
peeled and cut into 1⁄2-inch thick rounds
drained and rinsed
frozen or canned
packed in juice, reserve juice
(recipe on eatfresh.org)
(feel free to use less)
What You'll Need
- saucepan and cover
- Skillet with lid
- Cutting board
- Measuring spoons
- Measuring cups
- stir spoon
In a saucepan, combine rice and water and cover with a tight fitting lid. Bring to a boil over high heat. Reduce heat to simmer and cook for 10 minutes or until the water is absorbed and rice is cooked.
Remove from heat and keep covered 5 minutes. Fluff rice with a fork. Set aside.
In a skillet, heat vegetable oil on medium heat. Add garlic and cook for about 1 minute. Add chicken pieces and stir to cook on all sides, about 7 minutes.
Add bell pepper and plantain, then cook for an additional 2 to 3 minutes.
In a bowl, combine black beans, corn, pineapple chunks, 1⁄4 cup reserved pineapple juice, ground coriander, Soulful Seasoning, ground cinnamon, ground ginger, salt, and pepper. Mix well.
Add bean mixture to the skillet and stir. Cover and simmer, stirring every few minutes, for about 15 to 20 minutes or until heated through.
Serve chicken over rice and squeeze lime over chicken.