Pineapple Coconut Chicken

In a large skillet, heat the olive oil over high heat. Season chicken with salt and pepper. Add the chicken to the heated skillet and saute until browned. Add the dried cilantro, and continue to cook for another minute or so. Add in the chicken broth, lower the heat, and simmer for 3 minutes, scraping up browned bits from the bottom of the pan; transfer to a plate or bowl.

Add the coconut milk to the same skillet, increase the heat, and boil to reduce by half, about 4 minutes. Stir in the pineapple chunks and cook until tender. Return the chicken to the skillet, toss to incorporate it with coconut sauce and pineapple. Remove from heat.

Meanwhile, in a small saucepan, simmer the drained black beans over low heat with the lime juice. Season with salt and garlic powder.

Place beans on a plate and top with the chicken coconut mixture and some fresh cilantro. Enjoy!