
1
teaspoon cumin
1
teaspoon pepper
1/2
teaspoon cayenne pepper
1/3
cup soy sauce
1/4
cup canned coconut milk
1
tablespoon tomato paste
4
tablespoons sesame oil, divided
1
lb boneless chicken breast, diced
2
medium red bell peppers, sliced
1
whole red chile, seeds removed and diced
2
whole jalapeño pepper, seeds removed and diced
1
cup diced pineapple
1
tablespoon freshly grated ginger
2
cloves garlic, minced or grated
1
cup cooked black beans, rinsed and drained if using canned
1/4
cup fresh parsley or cilantro, chopped

2
Toss the diced chicken with a drizzle of soy sauce.
3
Heat a large sided skillet or wok over high heat. Add 2 tablespoons sesame oil and once hot, add the chicken. Stir fry the chicken for about 5 minutes or until cooked through and browned all over. Remove the chicken from the skillet and set aside.

neapple, ginger and garlic. Continue to cook the veggies for another 3 minutes or until the pineapple is just beginning to caramelize