Caribbean Chicken with Kale and Black Bean Salad

We have had some amazing weather this past September and October, but this last week has turned to winter quickly.  I’m drinking hot drinks all day long.  I’m wanting warm foods with a little tang to it.  When these things happen, it means it’s getting colder outside.  Too bad it started to happen before Halloween this year.

I always make my way back to the kitchen when it gets colder.  I clean, organize and start looking for or making up new recipes. Some are good and some I don’t share with you all.  But this meal plan is a winner.  The spices on the meat rub mixed with the cooked pineapple and lemon makes for many flavors in your mouth.  I could just eat the kale salad without the chicken as well and feel fully satisfied.  This meal is one you will want to cook once and eat twice, so make sure you double the recipe and store them for later in the week.  It will keep in the refrigerator for up to 4-5 days.

I hope you enjoy as much as we have.


  • 5 chicken breasts, butterflied cut
  • 1/4 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • Dash of ground nutmeg
  • 1 tsp dried parsley
  • Olive oil

For the Black Bean Salad

  • 3 cups BPA free lined can beans
  • 2-3 think slices of fresh pineapple
  • A bunch of curly green kale
  • 1 lemon
  • 1 red onion
  • Organic extra virgin olive oil
  • Sea Salt to taste
  • black pepper to taste


  1. Combine the garlic powder, paprika, ground ginger, dried thyme, ground cloves, cayenne pepper, sea salt, cinnamon, ground nutmeg, dried parsley in a bowl and mix well.
  2. Best to have the chicken butterflied (cut once lengthwise for a thinner piece of meat.) Season both sides of the chicken breasts with the spice rub. Set aside for 10-20 minutes.
  3. Cut the skins off the pineapple and cut large pineapple rings 2-3 pieces.  In a frying pan, best to use a iron cast skillet, pre-heat over low to medium heat with 1-2 tsp of olive oil
  4. Add the cut pineapple and cut-in-half lemon to the skillet.  Cook for about 5-10 minutes until browned.
  5. Cut up pineapple and add it to the rinsed beans bowl. 
  6. Wash and tear kale leaves away from the stem.  Discard of the stem.  Finely chop the kale and add to the black beans and pineapple
  7. Squeeze the lemon into the bean bowl and mix
  8. Add 2 tbsp olive oil, sea salt, black pepper and chop the red onion finely and add to the bean bowl
  9. Use the same pan as the pineapple and lemon and add 3 tsp of olive oil to the pan.
  10. Place the spiced chicken to the pan and do not turn until is it browned with a nice glaze. (4-5 minutes) Then flip and cook for another 4-5 minutes.
  11. Cook chicken into small bites and add the black bean kale salad to the chicken.  Enjoy!


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