Recipe courtesy of Kathleen Daelemans
Save Recipe Print
1 hr 17 min
35 min
12 min
30 min
4 servings



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.

Black Beans and Rice: 2 cups long grain white rice 3 1/2 cups low sodium/low fat chicken stock 1 teaspoon turmeric 1 teaspoon chili powder 2-3 tablespoons marinade from Chicken Tonette 1 can black beans, drained

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. 

Yield: 6 servings

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken Salad

Recipe courtesy of Food Network Kitchen

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Fried Chicken

Recipe courtesy of Jason Severs

Browse Reviews By Keyword

          Latest Stories