Cuban-Style Chicken

1/2c pineapple, diced
2 tbsp rice vinegar
1 tbsp orange marmalade
1 can black beans, (15-oz) rinsed and drained
1/4tsp ground red pepper, divided
1/2tsp kosher salt
1/2tsp paprika
4 chicken breast halves, skinless, boneless
Cooking spray
1/4c cilantro, chopped fresh

Combine the first 4 ingredients in a medium saucepan. Add 1/8 teaspoon pepper. Bring to a simmer over a medium heat, and cook 1 minute or until thoroughly heated. Keep warm. Heat a large nonstick skillet over a medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over the chicken. Coat the chicken with cooking spray. Add the chicken to the pan, and cook 5 minutes on each side or until done. Serve with the bean mixture, and sprinkle with cilantro. Toss a green salad while the chicken cooks, then serve it with this dish and warm corn tortillas for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.