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Jamaican Chicken with Pineapple Mango Couscous

This combines the grain of couscous with mango and chicken to make a complete meal.

Photo of Jamaican Chicken with Pineapple Mango Couscous

INGREDIENTS:

2 tablespoons Jamaican jerk seasoning
1 tablespoon curry powder
4 boneless, skinless chicken breast halves
3 tablespoons olive oil, divided
1 cup DOLE® Pineapple Juice
1/4 cup water
1 pkg. (5.6 oz.) toasted pine nut couscous mix
1-1/2 cups frozen DOLE Mango Chunks, thawed
1/3 cup sliced green onions
1 tablespoon lime juice
2 teaspoons sesame seed

DIRECTIONS:

  1. Combine Jamaican seasoning and curry powder in small bowl.
  2. Place each chicken breast between 2 sheets plastic wrap and pound (with meat mallet) to 1/4-inch thickness.  Remove wrap.  Brush both sides of chicken pieces with 1 tablespoon oil and sprinkle both sides with curry mixture.
  3. Cook chicken in remaining 2 tablespoons oil over medium-high heat in large nonstick skillet, 3 to 4 minutes or until browned and no longer pink in center.
  4. Meanwhile, stir together pineapple juice, water and pine nut seasoning mixture from package in medium saucepan; bring to boil.  Stir in couscous; remove from heat.  Let stand, covered 5 minutes or until liquid is absorbed.  Fluff with fork.  Stir in mango chunks, green onions and lime juice.
  5. Cut chicken into 1/2-inch slices and serve over couscous mixture.  Sprinkle with sesame seed.
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