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1
In a large bowl combine all ingredients except the chicken, pineapple, and red onion, and mix until evenly combined.
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2
Separate the mixture in half, placing one half into a re-sealable bag with the chicken.
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3
Marinate this overnight in the refrigerator.
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4
Optional: Skewer chicken, onion, and pineapple for presentation.
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5
Keep the remainder of the marinade in the refrigerator.
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6
On a non-stick grill pan, over high heat spray a little olive oil to coat the pan.
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7
Place the marinated chicken onto the hot pan.
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8
Brown the pieces on all sides.
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9
To the same pan, add the onions and pineapple.
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10
Once the onions have softened remove both the onions and the chicken and reserve.
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11
Continue to cook the pineapple until it has caramelized on both sides.
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12
Remove to a plate with the chicken and onions.
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13
2 cups long grain white rice
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14
3 1/2 cups low sodium/low fat chicken stock
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15
1 teaspoon turmeric
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16
1 teaspoon chili powder
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17
2-3 tablespoons marinade from Chicken Tonette
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18
1 can black beans, drained
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19
Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup.
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20
Microwave on high for 10 minutes and on medium for an additional 15 minutes.
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21
Remove from microwave and fluff rice with a fork.
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22
Stir in marinade and black beans.
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23
Serve with Chicken Tonette.
