| Vegetable cooking spray |
| 6 | small skinless, boneless chicken breast halves (1 1/2 pounds) |
| Salt and pepper to taste |
| 1 | large sweet red pepper, sliced |
| 6 | green onions and tops, sliced |
| 3 | cloves garlic, minced |
| 1 to 2 | jalapeqo pepper, veins and seeds discarded, minced |
| 2 | teaspoons minced gingerroot |
| 1 | can (13 3/4 ounces) 1/3 less sodium chicken broth |
| 2 | cups cubed pineapple |
| 1/2 | cup mango chutney |
| 2 | tablespoons packed light brown sugar |
| 2 to 3 | teaspoons curry powder |
| 2 | tablespoons cornstarch |
| 1/4 | cup cold water |
| 1 | 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans |
| 4 | cups cooked rice, warm |
| 1. | Preheat oven at 350 degrees. |
| 2. | Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. |
| 3. | Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes. |
| 4. | Stir in chicken broth, pineapple, chutney, brown sugar and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes. |
| 5. | Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. |
| 6. | Spoon pineapple bean mixture over chicken; serve with rice. |