Best Pineapple And Black Bean Chicken Recipes

Pineapple and Black Bean Chicken image

Provided by princessloretta

Categories < 60 Mins

Time 1h

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Pam cooking spray
1 tablespoon olive oil
8 scallions, chopped
8 green onions, chopped
1 tablespoon gingerroot, minced
5 garlic cloves, minced
1 lb boneless skinless chicken breast, cubed
20 ounces canned pineapple
1/4 cup black bean sauce
2 cups cooked brown rice

Steps:

Spray large skillet with Pam, heat skillet, add olive oil.
Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
Add chicken cook till brown, about 5 minutes.
Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
Divide rice into 4 bowls, a half cup each.
Spoon mixture over rice.
garnish with green onions.

Nutrition Facts : Calories 335.6, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 86.7, Carbohydrate 40.7, Fiber 4.6, Sugar 12.2, Protein 30.4

Cuban Chicken and Black Bean Tacos with Pineapple Salsa image

Provided by @MakeItYours

Number Of Ingredients 34

4 large chicken breasts
Zest of an orange
Zest of a lime
1 1/2 cups freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
2 teaspoons low sodium soy sauce
2 teaspoons honey
3 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
14.5 ounce can black beans, rinsed and drained
2 tablespoons water
1 teaspoon olive oil
1/4 cup yellow onion, diced
2 tablespoons green bell pepper, diced
1 tablespoon jalepeno, diced
1 clove of garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1 bay leaf
1 teaspoon honey
1 tablespoon red wine vinegar
3 cups fresh pineapple, diced
1 jalepeno, diced
1/4 cup shallot or red onion, diced
1/2 cup cilantro, chopped
Juice of a lime
1/2 teaspoon kosher salt
Corn tortillas for serving

Steps:

Place the chicken breasts in the slow cooker.
In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks.
When the chicken is cooked shred it using two forks.
In a small saucepan over medium high heat, heat the olive oil.
When the oil is hot add in the onion, bell pepper, jalepeno, and garlic.
Cook the vegetables until they have softened, about 3-5 minutes.
Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
Stir everything together then cover with the lid and let it cook for 10 minutes.
Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.
In a large bowl combine all of the ingredients for the salsa.
Stir together and let it set for 30 minutes before serving for the best flavor.
Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.