Jerk Chicken With Rice, Black Beans, and Pineapple

Serves 4
 Hands-On Time: 25m
Total Time: 25m

Ingredients
1 cup long-grain white rice
1/4 cup cider vinegar
1/4 cup spiced rum or orange juice
2 tablespoons jerk sauce (such as Pickapeppa Sauce)
1 tablespoon grated fresh ginger
4 6-ounce boneless, skinless chicken breasts
kosher salt and pepper
1 tablespoon olive oil
1 15-ounce can black beans, drained and rinsed
8 ounces fresh pineapple, cut into 1-inch pieces
1 bunch scallions, sliced

Directions
Cook the rice according to the package directions.

Meanwhile, combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Heat the oil in a skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture.
Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.
Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve the rice and pineapple mixtures with the chicken.