Smoky Cherry Ancho BBQ Chicken Cutlets with Pineapple Rice and Green Beans

Get ready for a barbecue chicken experience that’s anything but ordinary. This recipe combines thinly sliced chicken cutlets with a sauce that’s both sweet and smoky, thanks to cherry jam, pineapple juice and ancho chili powder. The result is a succulent, flavor-packed dish that’s surprisingly quick to make.

We’re serving it with buttery green beans and a side of pineapple rice that continues the fruity theme. It’s a complete meal that feels special but comes together in about 30 minutes. Perfect for a weeknight dinner that’s a little bit different.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. While the rice cooks, prepare the remaining ingredients.
2. Trim the green beans and cut them in half if desired. Thinly slice the scallions, separating white and green parts. Dice the pineapple into small pieces. Finely chop the chili pepper (remove seeds for less heat).
3. In a small bowl, combine the cherry jam, chicken stock concentrate, white wine vinegar, ancho chili powder and sweet and smoky BBQ seasoning. Stir to make the sauce.
4. Pat the chicken cutlets dry with paper towels. Season lightly with salt and pepper.
5. Heat a large skillet over medium-high heat. Add a drizzle of oil, then cook the chicken cutlets for 3-4 minutes per side, until golden and cooked through (internal temperature reaches 165°F). Remove from skillet and set aside.
6. In the same skillet, add the green beans and a splash of water. Cover and steam for 2-3 minutes until tender-crisp. Remove lid, add a pat of butter if desired and season with salt. Transfer to a plate.
7. To the same skillet, add the sauce mixture and bring to a simmer. Cook for 1-2 minutes until slightly thickened. Return the chicken to the skillet, turning to coat in the sauce.
8. Fluff the cooked rice and stir in the diced pineapple and sliced scallion greens.
9. Serve the chicken cutlets with the pineapple rice and green beans. Spoon any remaining sauce over the chicken. Garnish with chopped chili pepper if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for cherry jam?

Any fruit jam like raspberry, strawberry or apricot will work. You can also use a fruit preserve or marmalade.

Is this recipe spicy?

It has a mild to medium heat from the ancho chili powder and optional chili pepper. For a milder version, omit the chili pepper and reduce ancho chili powder to 1/2 teaspoon.