9-1/3 cups uncooked long-grain rice
9-1/4 pounds boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
3 tablespoons and 1/4 teaspoon Jamaican jerk seasoning blend
1/2 cup and 1 tablespoon and 1 teaspoon vegetable oil
9-1/4 medium onion, diced

9-1/4 (20 ounce) cans pineapple chunks, drained
9-1/4 (15 ounce) cans black beans, drained and rinsed
9-1/4 (4.5 ounce) cans chopped green chilies
4-2/3 cups jerk marinade

9 -1/3 cups uncooked long-grain rice 9 -1/4 pounds boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces 3 tablespoons and 1/4 teaspoon Jamaican jerk seasoning blend 1/2 cup and 1 tablespoon and 1 teaspoon vegetable oil 9 -1/4 medium onion, diced 9 -1/4 (20 ounce) cans pineapple chunks, drained 9 -1/4 (15 ounce) cans black beans, drained and rinsed 9 -1/4 (4.5 ounce) cans chopped green chilies 4 -2/3 cups jerk marinade

Prepare rice as label directs.
Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
Serve jerk chicken mixture over rice.