In a large bowl combine all ingredients except the chicken, pineapple, and red onion, and mix until evenly combined. Separate the mixture in half, placing one half into a re-sealable bag with the chicken. Marinate this overnight in the refrigerator. Optional: Skewer chicken, onion, and pineapple for presentation. Keep the remainder of the marinade in the refrigerator.
On a non-stick grill pan, over high heat spray a little olive oil to coat the pan. Place the marinated chicken onto the hot pan. Brown the pieces on all sides. To the same pan, add the onions and pineapple. Once the onions have softened remove both the onions and the chicken and reserve. Continue to cook the pineapple until it has caramelized on both sides. Remove to a plate with the chicken and onions.
Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans. Serve with Chicken Tonette.
Recipe courtesy of Kathleen Daelemans