Caribbean Chicken with Pineapple Salsa

This dish is yummy and full of flavor. And, well...it's colorful to boot!

You'll need:

1. 1/4 cup Caribbean Jerk sauce or marinade
2. 1/4 cup cider vinegar
3. 1-1/2 cups orange juice
4. 10-12 chicken tenders or 4 chicken breasts
5. 1 package saffron rice
6. 15 oz. can of black beans
7. small can of pineapple tidbits (I think it's 8 or 10 oz)
8. 1/4 cup scallions, chopped

You'll do:

1. Coat a large teflon coated pan with cooking spray.
2. Heat pan to medium heat.
3. Place chicken in pan and cook on each side for 6-8 minutes, or until chicken is cooked through.
4. Meanwhile, bring 2-1/4 cups of water to a boil in a boiler and add rice. Cover and cook for 20 minutues.
5. In a small bowl, mix jerk sauce, vinegar, and orange juice.
6. Once chicken is cooked through, reduce heat to low-simmer. Add juice mixture to the pan with chicken. Cover pan and allow to simmer 20 minutes, turning once.
7. Meanwhile, drain juice from pineapples.
8. Mix pineapples with scallions in a small bowl and refrigerate until serving.
9. Drain black beans and rinse with cold water.
10. Once rice is cooked, mix rice with beans in a large bowl.
11. Serve chicken on top of rice and beans. Spoon a couple tablespoons of juice from pan on top of chicken. Add pineapple salsa to the top and serve.