This is a tasty recipe from Cooking Light.

Cuban Chicken
20 oz pineapple tidbits, drained
2 TB rice vinegar
1 TB low sugar orange marmalade
15 oz can black beans, rinsed & drained
1/2 tsp black pepper
1/2 tsp salt
1 tsp smoked paprika
1 lb boneless skinless chicken breasts
1/4 c. chopped cilantro

In small saucepan, combine pineapple, vinegar, marmalade and black beans. Bring to a simmer over low heat. Spray large nonstick skillet with cooking spray. Sprinkle pepper, salt and paprika over chicken breasts and cook 5 minutes on each side until done. Serve with bean mixture; sprinkle with cilantro.
Yield: 4 servings= 279 Calories; 4g Fat (13.0% calories from fat); 32g Protein; 28g Carbohydrate; 7g Dietary Fiber; 69mg Cholesterol; 656mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Do everything without complaining or arguing. – Phil. 2:14