Jamaican Pasta Chicken Salad

This chicken is the same as the Jamaican chicken. Cook extra when you make it and cook once for two meals. (Or three if you also make the Jamaican Chicken Salad.)
It's a great salad for summer. And I love cooking once and eating three times, three different meals. Delicious!

Serves 6

1 TBSP vegetable oil
1 TBSP Jerk seasoning
1 LB Chicken (tenders or boneless, skinless)
1 fresh pineapple
1 bell pepper
3 green onions (white and light green parts only)
1 LB Rotini pasta (or kind of your choice)
1 can (15 ounce) black beans, drained
6 slices bacon, cooked, drained and crumbled
DRESSING:
2 limes
1/3 cup reduced-fat mayonnaise
2 TBSP pineapple juice (from pineapple)
DIRECTIONS:
Mix together the oil and jerk seasoning. Add chicken; mix well to coat and set aside.
Peel pineapple, remove core, and slice. Cook chicken in skillet 3-5 minutes on each side, until done. Remove from pan, set aside. Add pineapple slices to pan. Cook 1 minute on each side. Remove from pan. Cut chicken into bite-sized pieces.
Thinly slice bell pepper and green onions. Drain and rinse beans. Set aside.
For dressing, zest one lime. Juice both limes. Mix lime zest, juice, mayonnaise and pineapple juice in small bowl.
Cook pasta according to directions on package. Drain.
Mix pasta, beans, bell pepper, chicken, pineapple, bacon, and green onions in bowl. Drizzle dressing over salad. Toss gently.