Smoky Cherry Barbecue Chicken Cutlets with Pineapple Rice and Green Beans

This dish brings together tender chicken cutlets with a rich, smoky cherry barbecue sauce that’s both sweet and spicy. The sauce gets its depth from cherry jam, pineapple juice and ancho chili powder, creating a glaze that coats every bite.

Serve the chicken alongside fluffy basmati rice cooked with pineapple chunks and scallions, plus crisp-tender green beans tossed in butter. It’s a complete meal that’s sure to become a family favorite.

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Ingredients

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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 half the chili powder. Trim scallions and thinly slice, separating white and green parts. Drain pineapple over a small bowl, reserving the juice. Halve the chili pepper lengthwise, then thinly slice (remove seeds for less heat; wash hands after handling).
2. Melt 2 tablespoons butter in a small pot over medium-high heat. Add pineapple chunks and scallion whites. Cook, tossing occasionally, until softened, about 1 minute. Stir in rice, 1½ cups water and salt and pepper. 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 large drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add chicken cutlets and cook until browned on the bottom, 5-6 minutes. Flip and cook until browned on the other side, 3-4 minutes. Meanwhile, in a bowl, combine barbecue seasoning, cherry jam, remaining chili powder, sugar, vinegar and reserved pineapple juice; stir to blend.
4. Place green beans in a medium microwave-safe bowl with ¼ cup water. Cover with plastic wrap and poke a few holes. Microwave on high until tender but still bright green, 2-3 minutes. Drain and toss with 2 tablespoons butter. Season with salt and pepper.
5. Once chicken is browned on both sides, add the jam mixture and chicken stock concentrates to the pan. Flip chicken to coat evenly. Let the sauce simmer until thick and glazy, about 2 minutes (it should coat the back of a spoon). Remove pan from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Fluff the rice with a fork. Divide rice, chicken and green beans among plates. Drizzle any remaining glaze from the pan over the chicken. Garnish with scallion greens and sprinkle sliced chili pepper over the chicken (to taste; omit for kids).

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust the water and cooking time according to the package directions.

What can I use instead of cherry jam?

You can use apricot jam or orange marmalade for a different flavor profile. The sweetness and acidity will still work well.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water to prevent drying out.