Smoky Cherry Barbecue Chicken Cutlets with Pineapple Rice and Green Beans

These chicken cutlets are anything but ordinary. Coated in a luscious cherry ancho barbecue sauce that balances sweet, smoky and spicy flavors, they’re pan-seared to perfection and finished with a glossy glaze. The sauce gets its depth from cherry jam, pineapple juice and a touch of ancho chili powder.

On the side, fluffy basmati rice is cooked with pineapple chunks for a tropical twist, while crisp-tender green beans are tossed in butter. It’s a complete meal that feels special enough for a weekend dinner but comes together in under 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pat chicken dry with paper towels. Season chicken all over with salt, pepper and ½ teaspoon chili powder. Drain pineapple over a small bowl, reserving the juice. Halve the chili pepper lengthwise, then thinly slice. For less heat, remove the ribs and seeds.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the pineapple chunks and cook, tossing occasionally, until just softened, about 1 minute. Stir in ¾ cup water, the rice and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer until rice is tender, 12-15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the chicken and cook until browned on the bottom, 5-6 minutes. Flip and cook until browned on the other side, 3-4 minutes more. Meanwhile, in the bowl with the reserved pineapple juice, stir together the barbecue seasoning, remaining chili powder, sugar, vinegar and cherry jam.
4. Place green beans in a medium microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a few holes. Microwave on high until tender but still bright green and slightly crisp, 2-3 minutes. Drain and toss with 1 tablespoon butter. Season with salt and pepper.
5. Once the chicken is browned on both sides, add the jam mixture and chicken stock concentrate to the pan. Flip the chicken to coat. Let the sauce simmer until thick and glaze-like, 1-2 minutes (it should coat the back of a spoon). Remove from heat and stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper.
6. Fluff the rice with a fork. Divide the rice, chicken and green beans among plates. Drizzle any remaining glaze from the pan over the chicken. Sprinkle sliced chili pepper on top to taste or leave it off if you prefer less heat.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for cherry jam?

Any berry jam, such as raspberry or strawberry, will work. You can also use apricot jam for a different flavor.

Is this dish spicy?

It has a mild to moderate heat from the chili powder and chili pepper. For less spice, reduce the chili powder or omit the fresh chili pepper.