Cuban Chicken

Serves 4

1/2 cup diced fresh pineapple
2 tablespoons rice vinegar
1 tablespoon orange marmalade
1 (15-ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves
Cooking spray
1/4 cup chopped fresh cilantro

1. Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.

2. Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

Served with rice.

Results: Chris really liked this dish, and I really liked the black bean & pineapple mixture. The chicken was a bit too spicy for Henry. Steven. Oh...Steven. This time, he not only fake gagged, he vomited it right up. That kid is getting on my nerves. For that reason, I will probably not make this dish again.