Prep Time

35 min

Total Time

35 min

Calories per serving




Ingredients (11)
  • 2 tbsp. dry Jamaican jerk seasoning
  • 1 tbsp. curry powder
  • 4 boneless, skinless chicken breast halves
  • 3 tbsp. 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 tbsp. lime juice
  • 2 tsp. sesame seed
  1. Combine Jamaican seasoning and curry powder in small bowl.
  2. Place each chicken breast between 2 sheets of 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 oil over medium-high heat in large nonstick skillet, 3 to 4 minutes per side 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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