Here's a new favorite! Quick and easy - especially when hubby will cook the chicken on the grill, and you make the rice in an electric steamer.
Pineapple Chicken with Black Beans and Rice
2-4 lbs BSCB (boneless, skinless chicken breast)
1 16 oz bottle BBQ sauce
1 22 oz can crushed pineapple, gently drained
1 16 oz can black beans (good additional source of protein)
1/2 t madras curry
2 t cinnamon (I may have been a little more generous with the cinnamon, but 2 t is close enough)
2 t dry ground mustard, or 1 T dijon mustard (like Trader Joe's)
3 c rice, cooked according to directions
Cook chicken and steam rice according to directions. I used my favorite Calrose with a dash of wild rice blend.
While chicken and rice are cooking, combine all other ingredients in a medium pot. Simmer over low-medium heat for about 10 minutes. Let the flavors mingle. This has a fairly high sugar content, so you'll want to stir often enough you don't scorch the bottom.
Serve by making a bed of rice, with chicken on top, and pour a generous scoop of sauce over both. We enjoyed a green salad on the side to round the whole thing out. Yay for protein!