Jerk Chicken with Pineapple

I have written before about how much we love Jamaica. I came across this recipe in Real Simple, for a different jerk chicken. Real Simple is a great resource if you don't already read it, check it out! (They also had an article on fun easy flower arrangements.)
1 cup long-grain white rice
1/4 cup cider vinegar
1/4 cup spiced rum or orange juice
2 tablespoons jerk sauce (such as Pickapeppa Sauce)
1 tablespoon grated fresh ginger
4 6-ounce boneless, skinless chicken breasts
Kosher salt and pepper
1 tablespoon olive oil
1 15-ounce can black beans, drained and rinsed
8 ounces fresh pineapple, cut into 1-inch pieces
1 bunch scallions, sliced

Cook the rice according to the package directions.

Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.Divide the chicken and sauce among plates.

Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.

Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.