Black Pepper Chicken and Pineapple

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

Total Time:
30 minutes

Servings:
4

Ingredients

2 cups instant brown rice uncooked

3 Tablespoons less sodium soy sauce divided

1 Tablespoon cornstarch

1 Tablespoon 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 drained reserve juice

¼ cup black bean sauce

1 teaspoon ground black pepper

Prepare rice according to package directions. In a small bowl, combine soy sauce and cornstarch; reserve.
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.
Stir pineapple with 3/4 cup reserved juice, black bean sauce and black pepper into skillet with reserved chicken. Stir and bring to boil. Quickly add soy sauce mixture, stirring constantly until sauce thickens. Reduce heat and simmer 2 minutes. Serve chicken over rice.