Jerk Chicken

This is from the February 2008 issue of Real Simple

It's spicy, so if you don't like spicy then don't try it. You can adjust the spice a bit when you make the jerk "sauce".
Serves 4.

1 cup white rice
1/4 cup cider vinegar (BRAGG'S and HEINZ REAL apple cider vinegar are gluten free)
1/4 cup orange juice
2 tblsp. jerk sauce ** (recipe below)
1 tblsp. grated fresh ginger
4 6oz. boneless, skinless chicken breasts
salt and pepper
1 tblsp. olive oil
1 15 oz. can black beans, drained and rinsed
8 oz. fresh pineapple cut into 1 inch pieces (I used canned)
1 bunch scallions, sliced

**Here is the jerk seasoning recipe I used:
Mix all these ingredients together:
* 2 tablespoons dried minced onion
* 2 1/2 teaspoons dried thyme
* 2 teaspoons ground allspice
* 2 teaspoons ground black pepper
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil


Cook the rice according to the package directions.

Combine the vinegar, orange juice, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.

Divide the chicken and sauce among plates.

Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.