Ingredients
1 tablespoon olive oil
2 skinless, boneless chicken breast - cubed
4 pineapple hearts and tidbits with juice
1/4 cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning mix
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and ground black pepper to taste
2 servings of Jasmine Rice
4 Tbls water
2 teaspoons cornstarch
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DIRECTIONS
Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
Preparation
Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, salt and pepper. Reduce heat to low and simmer 15 minutes. Cook rice according to package directions. Remove chicken and pineapple cubes from pan and put aside. Mix water and cornstarch in small bowl. Add to warm skillet. Mix until thick. When thick, add chicken and toss. Place rice in bottom of square 9" glass dish. Place chicken on top. Serve immediately.
