Ingredients

• 1 orange, for zest/juice
• ¼ cup sliced fresh green onions
• ½ fresh jalapeño pepper
• 3 tablespoons unsalted butter, divided
• 18 round garlic butter crackers
• ½ cup walnut pieces
• 2 tablespoons dark brown sugar
• 4 chicken fillets (about 1 ½ lb)
• 1 teaspoon jerk seasoning
• 1 (8 oz) can crushed pineapple in juice

Steps

1. Preheat oven to 400°F. Zest orange (1 teaspoon), then juice (½ cup). Chop onions finely. Remove seeds from pepper, then chop finely.
2. Melt butter. Coat 13- x 9-inch baking dish with 1 tablespoon butter. Crush crackers (1 cup); place in small bowl and combine with onions, walnuts, sugar, and remaining 2 tablespoons butter.
3. Place chicken in baking dish (wash hands); sprinkle with jerk seasoning and cracker mixture; bake 18–20 minutes until chicken is 165°F.
4. Combine orange juice, orange zest, jalapeños, and pineapple (do not drain) in small saucepan on medium. Cook 3–4 minutes until liquid has reduced by about one-half. Serve sauce with chicken.

Ingredients

• ½ cup sliced fresh green onions
• 2 cans navy (or cannellini) beans (15–16 oz each)
• ½ cup mango chutney (or jam)
• ⅓ cup dark brown sugar
• ⅓ cup chili sauce
• 1 teaspoon jerk seasoning

Steps

1. Preheat oven to 400°F. Chop onions finely; drain and rinse beans. Combine all ingredients.
2. Transfer mixture to 2-quart baking dish; bake 20–25 minutes until hot and bubbly. Serve.