• 2 tbsp dry Jamaican jerk seasoning
  • 1 tbsp curry powder
  • 4 boneless, skinless chicken breast halves
  • 3 tbsp olive oil, divided
  • 1 cup DOLE® Canned 100% Pineapple Juice
  • 1/4 cup water
  • 1 pkg (5.6 oz) toasted pine nut couscous mix
  • 1 1/2 cups DOLE® Frozen Mango Chunks, thawed
  • 1/3 cup green onion, thinly sliced, divided
  • 1 tbsp lime juice
  • 2 tsp sesame seed


Step 1
Combine Jamaican seasoning and curry powder in small bowl.
Step 2
Place each chicken breast between 2 sheets of plastic wrap and pound (with meat mallet) to 1/4-inch thickness. Remove wrap. Brush both sides of chicken pieces with 1 tablespoon oil and sprinkle both sides with curry mixture.
Step 3
Cook chicken in oil over medium-high heat in large nonstick skillet, 3 to 4 minutes per side or until browned and no longer pink in center.
Step 4
Meanwhile, stir together pineapple juice, water and pine nut seasoning mixture from package in medium saucepan; bring to boil. Stir in couscous; remove from heat. Let stand, covered, 5 minutes or until liquid is absorbed. Fluff with fork. Stir in mango chunks, green onions and lime juice.
Step 5
Cut chicken into 1/2-inch slices and serve over couscous mixture. Sprinkle with sesame seed.