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Caribbean Island Chicken

Makes 4 to 6 servings Southern Home Cooking


  • 1 - bottle (16-ounces) Spiced Caribbean Jerk Marinade, divided

  • 1/3 - cup frozen pineapple juice concentrate*, diluted with 1/3 cup water

  • 4 to 6 - boneless, skinless chicken breast halves

  • 3 - cups cooked rice

  • 1 - can (15-ounces) black beans, drained and rinsed

  • 1 - can (11-ounces) corn, drained

  • 1 - red bell pepper, diced

  • 1/2 - cup cucumber, peeled, seeded, and diced


  1. Combine 1/3 cup marinade with pineapple juice mixture and reserve.  Combine chicken with remaining marinade for 30 minutes, up to 24 hours.  Discard excess marinade and broil both sides of chicken until meat reaches 160F.

  2. Combine rice, black beans, corn, bell pepper, and cucumber.  Simmer reserved marinade mixture 2 minutes.  Do not boil.

  3. Slice chicken diagonally into thin strips.  Place overlapping strips on top of rice mixture and drizzle warm sauce over chicken and rice.

  • *May substitute frozen orange juice concentrate.

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