Smoky Cherry BBQ Chicken Cutlets with Pineapple Rice and Green Beans

This recipe takes barbecue chicken to the next level with a homemade sweet and smoky sauce made from cherry jam, pineapple juice and ancho chili powder. Thin chicken cutlets cook quickly and soak up all the flavor, resulting in tender, glazed perfection.

Pair the chicken with fluffy basmati rice studded with caramelized pineapple and crisp-tender green beans tossed in butter. It’s a complete meal that’s both impressive and easy enough for a weeknight dinner.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

1 ounce 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 towel. Season all over with salt, pepper and ½ teaspoon chili powder (save the rest). Trim and thinly slice scallions, separating greens and whites. Drain pineapple over a small bowl, reserving juice. Halve the chili pepper lengthwise, then thinly slice. For less heat, remove ribs and seeds.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add pineapple chunks and scallion whites. Cook, tossing occasionally, until just softened, about 1 minute. Stir in rice, 1 cup water and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and let simmer gently until tender, 12-15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add 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 reserved pineapple juice, whisk together 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 crisp, 2-3 minutes. Drain and toss with 1 tablespoon butter. Season with salt and pepper.
5. Once chicken is browned on both sides, add the jam mixture and chicken stock concentrate to the pan. Flip 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 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 sliced chili pepper to taste.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs can be substituted. Adjust cooking time as needed until the internal temperature reaches 165°F.

What can I use instead of cherry jam?

Any fruit jam like apricot, raspberry or strawberry will work. The sweetness and fruitiness will complement the smoky flavors.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or oil. The dish will still be delicious.