Recipe - Jamaican Jerk Chicken With Pineapple Salsa

1 cup Couscous
1 tablespoon Vegetable oil
4 Boneless skinless chicken
Breasts
Salt
Black pepper freshly
Ground
One half cup Chicken broth
2 tablespoon Jamaican jerk sauce
3 Green onions cut or sliced up
**PINEAPPLE SALSA**
8 ounce Pineapple fresh cut
1 Red pepper minced
One half cup Chutney mango
One fourth cup Fresh cilantro chopped

Cook couscous according to package directions.

Meanwhile, heat oil in a large skillet over mediumhigh heat. Sprinkle
both sides of chicken with salt and pepper. Add to skillet and cook until
firm, 4 to 5 minutes per side.

Transfer cooked chicken to serving plate; keep warm. Add chicken broth and
jerk sauce to skillet and bring to boil; boil 1 minute. Pour over chicken.
Sprinkle with green onions. Serve with couscous, Pineapple Salsa and lime
wedges.

PINEAPPLE SALSA: While chicken is cooking, combine pineapple, red pepper,
chutney and cilantro in bowl. Stir to combine. makes 4 cups.

Recipe By : Ladies' Home Journal May, 1994

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip