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Jamaican Jerk Chicken With Pineapple Salsa

caribbean, chicken, grains, salsa

1 cup couscous
1 tablespoon vegetable oil
4 boneless skinless chicken
1 breasts
1 salt
1 black pepper -- freshly
1 ground
1/2 cup chicken broth
2 tablespoon jamaican jerk sauce
3 green onions -- sliced
1 **pineapple salsa**
8 oz pineapple -- fresh cut
1 red pepper -- diced
1/2 cup chutney -- mango
1/4 cup fresh cilantro -- chopped

Cook couscous according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Add to skillet and cook until firm, 4 to 5 minutes per side. Transfer cooked chicken to serving plate; keep warm. Add chicken broth and jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken. Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime wedges. PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper, chutney and cilantro in bowl. Stir to combine. makes 4 cups. Recipe By : Ladies' Home Journal - May, 1994

Yield: 4 servings

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