Coconut Pineapple Chicken with Black Beans

First of all, sorry about the bad picture. I just wanted you to have some idea of what this looks like. This actually is a picture of a picture. This picture has mango which I changed to pineapple, and I added brown rice which was delicious with the sauce. Also, I changed 4 ingredients in the recipe, so now I can claim this as my own and change the name to pineapple. This recipe has a unique twist with the mint flavor. I really loved it! Very fresh tasting, but rich as well. Enjoy.

Coconut Pineapple Chicken with Black Beans

2 Tablespoon olive oil

1 lb. boneless chicken breast, but into strips

1/2 cup chicken broth

1 cup coconut milk

1 can pineapple chunks (or fresh is great!)

Salt and pepper

2 cans of black beans, rinsed (I only used one can for my family)

2 Tablespoons fresh lime juice

2-3 Tablespoons of chopped mint

1-2 cups of cooked rice

1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning one, until browned, about 5 minutes. Add the chicken broth, lower the heat and simmer for 5 minutes, scraping up any browned bit; cook through and transfer to a plate.

2. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in pineapple and chicken and cook until warmed through. Season with salt and pepper.

3. Meanwhile in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and about 2 Tablespoons of mint.

4. Serve Chicken and Beans with rice and top with remaining mint if desired.