Caribbean Island Chicken

Caribbean Island Chicken

16 oz. KC Masterpiece spiced Caribbean Jerk Marinade, divided
1/3 cup frozen pineapple juice from concentrate, diluted with 1/3 cup water
4-6 boneless skinless chicken breast halves
3 cups cooked rice
15-oz. can black beans, drained and rinsed
11-oz can kernel corn, drained
1 red bell pepper, diced
1/2 cup cucumber, peeled, seeded and diced

Combine 1/3 cup marinade with pineapple juice mixture; reserve
Combine chicken with remaining marinade for 30 minutes, up to 24 hours.
Discard excess marinade and broil both sides of chicken until meat reaches 160°F
Combine rice, black beans, corn, bell pepper, and cucumber.
Simmer reserved marinade 2 minutes. Do not boil.
Slice chicken diagonally into thin strips.
Place overlapping strips on top of rice mixture. Drizzle warm sauce over chicken and rice.

• May substitute orange concentrate.
• Rated Terrific, especially the rice