Jamaican Jerk Chicken With Pineapple Salsa
1 tb Vegetable oil
4Boneless skinless chicken
Black pepper -- freshly
1/2 cChicken broth
2 tb Jamaican jerk sauce
3Green onions -- sliced
8 oz Pineapple -- fresh cut
1Red pepper -- diced
1/2 cChutney -- mango
1/4 cFresh cilantro -- chopped
Cook couscous according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat.
Sprinkle both sides of chicken with salt and pepper. Add to skillet
and cook until firm, 4 to 5 minutes per side.
Transfer cooked chicken to serving plate; keep warm. Add chicken
broth and jerk sauce to skillet and bring to boil; boil 1 minute.
Pour over chicken. Sprinkle with green onions. Serve with couscous,
Pineapple Salsa and lime wedges.
PINEAPPLE SALSA:While chicken is cooking, combine pineapple, red
pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups.