Prep 40 mins
Cook 12 mins
From Rachael Ray
- 1 1⁄2 cups jasmine rice
- 1 whole fresh pineapple, cored and peeled (Dole)
- 3 tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 garlic cloves, chopped
- coarse salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup spiced rum (Captain Morgan's)
- 2 cups chicken stock or 2 cups chicken broth
- 4 (6 ounce) boneless skinless chicken breast halves
- coarse black pepper
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
- Cut the pineapple into bite-size pieces.
- Heat a medium saucepan over med-high heat.
- Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
- Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
- Remove the pan from the heat; add in the spiced rum.
- Return the pan to the heat, keeping a little distance in case the pot flames up.
- You can flame it on purpose, if you want to look cool.
- Either way, let the alcohol cook away, 1 minute.
- Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
- While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
- Season the chicken with salt and pepper, then add to the hot skillet.
- Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
- Slice breasts and return to the large skillet.
- Pour in the pineapple and sauce and combine with a good shake of the pan.
- Add in the parsley and cilantro; turn off the heat.
- Let stand for a minute or two.
- Serve up the jasmine rice and top with a liberal amount of the Island Bird.