Island Chicken with Pineapple

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• 1 lbs skinless boneless chicken breasts, cut into 1-inch chunks
• 1/2 teaspoon salt
• 2 teaspoon olive oil
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 1 (15.5 oz) can pinto beans, rinsed and drained
• 1/2 cup orange juice
• 1/2 teaspoon dried oregano
• 1 cup chopped fresh pineapple
• 2 tablespoons chopped fresh parsley

1.) Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer to plate.

2.) Add remaining 1 teaspoon of oil, onion, jalapeno and garlic to skillet. Reduce heat to medium; cook and stir often until onion is softened, about 5 minutes.

3.) Stir in beans, orange juice, oregano and remaining 1/4 teaspoon salt, bring to a boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.