Black Pepper Chicken and Pineapple

Recipe by Chef James Brickmore-Hutt

This delicious black pepper chicken is served with green beans on top of hot cooked rice.

INGREDIENTS

2 cups instant brown rice, uncooked

3 tbsp less sodium soy sauce, divided

1 tsp cornstarch

1 tsp vegetable oil

1 lb chicken breasts, cut into 12-inch pieces

1 cup yellow onions, chopped

1 cup frozen cut green beans

2 cups DOLE® Pineapple Chunks in 100% Pineapple Juice, drained & reserve juice

1/4 cup black bean sauce

1 tsp ground black pepper

DIRECTIONS

1. Prepare Rice and Soy Sauce Mixture:

Prepare rice according to package directions. In a small bowl, combine soy sauce and cornstarch; reserve.

2. Prepare Chicken and Vegetables:

Heat oil in large skillet or wok over medium-high heat. Cook chicken until no longer pink, about 5 to 7 minutes. Drain chicken; remove from pan. Add onion and green beans and cook 3 minutes more.

3. Prepare Black Pepper Chicken and Pineapple:

Stir pineapple with 3/4 cup reserved juice, black bean sauce and black pepper into skillet and reserved chicken. Stir and bring to boil. Quickly add soy sauce mixture, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes.