Total Steps
5
Ingredients
12
Tools Needed
1
Ingredients
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mango chutney
- 1 red pepper, diced
- 8 ounce fresh cut pineapple
- 3 green onions, sliced
- 2 tablespoons Jamaican jerk sauce
- 1/2 cup chicken broth
- 1 cup couscous
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breasts
- salt
- freshly ground black pepper
Instructions
Step 1
Cook couscous according to package directions.
Step 2
Meanwhile, <a href="/technique/XZFHRHHF/heat">heat</a> oil in a large <a href="/technique/MYJ2HRB7/skillet">skillet</a> over medium-high <a href="/technique/XZFHRHHF/heat">heat.</a> Sprinkle both sides of chicken with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Add to <a href="/technique/MYJ2HRB7/skillet">skillet</a> and cook until firm, 4 to 5 minutes per side.
Step 3
Transfer cooked chicken to <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/ZJ3WDM5Q/plate">plate;</a> keep <a href="/technique/FVYNJCCW/warm">warm.</a> Add chicken broth and jerk sauce to <a href="/technique/MYJ2HRB7/skillet">skillet</a> and bring to <a href="/technique/W7VKDJHH/boil">boil;</a> <a href="/technique/W7VKDJHH/boil">boil</a> 1 minute. Pour over chicken.
Step 4
Sprinkle with green onions. <a href="/technique/Y6MVNCHX/serve">Serve</a> with couscous, Pineapple Salsa and lime wedges.
Step 5
PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. <a href="/technique/DRM2WPZ4/stir">Stir</a> to combine. makes 4 cups.