Try this Pineapple Jerk Chicken and Rice recipe, or contribute your own.
Suggest a better descriptionIn large pot of boiling, salted water, cook the rice (or prepare cauliflower rice - see additional instructions below), uncovered and stirring occasionally until tender, about 30 min; drain.
Meanwhile, in a large skillet, eat 2 tablespoons olive oil over medium eat. Add the onion and jalapeno and cook until the onion is browned; 7 minutes; transfer to bowl.
Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and the jerk marinade and simmer until the chicken is cooked through, 2-3 minutes. Stir in the onion mixture, blacked beans and cilantro; cook until the beans are heated through, about 1 minute.
***** Substitute Rice with Cauliflower*******
1 head organic cauliflower
1 Tablespoon coconut oil
Salt and pepper
INSTRUCTIONS
1. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
2. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Saute for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.
If using Dried Black Beans cook prior to preparing this meal (cook as directed on package)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 261 | ||
Calories from Fat: 64 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 133.8mg | 5 % | |
Potassium 704.3mg | 19 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 4.3g | ||
Protein 41.1g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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