Simple Caribbean Chicken Curry

I made a batch of this over the weekend, and I got a request to post the recipe, so here we go.

• Open a can of pineapple chunks and drain the juice into a measuring cup.
• Combine the juice with water to make two cups and put it in a small pot.
• Add curry spice (adjust as you see fit).
• 1/4 tsp tumeric
• 1/4 tsp cardamom
• 1 tsp cumin
• 1 tsp ginger
• 1/2 tsp chili powder
• Add a cup of brown rice, bring to a boil, turn heat to low, cover, and leave to simmer 20 minutes.
• Put one or two chicken breasts in a 375-degree oven for the same time.
• Take the chicken from the oven and cut it into bite-sized pieces, add it to the rice pot.
• Add about a cup of black beans (roughly half a can) to the pot.
• Stir, cover, and let simmer another 10-15 minutes.

Like most things, it goes great in a tortilla.