Island Bird: Pineapple-Rum Chicken

From Rachael Ray

• Ready In: 52 mins
• Serves: 4

Ingredients

• 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

Directions

1. Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
2. Cut the pineapple into bite-size pieces.
3. Heat a medium saucepan over med-high heat.
4. Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
5. Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
6. Remove the pan from the heat; add in the spiced rum.
7. Return the pan to the heat, keeping a little distance in case the pot flames up.
8. You can flame it on purpose, if you want to look cool.
9. Either way, let the alcohol cook away, 1 minute.
10. Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
11. While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
12. Season the chicken with salt and pepper, then add to the hot skillet.
13. Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
14. Slice breasts and return to the large skillet.
15. Pour in the pineapple and sauce and combine with a good shake of the pan.
16. Add in the parsley and cilantro; turn off the heat.
17. Let stand for a minute or two.
18. Serve up the jasmine rice and top with a liberal amount of the Island Bird.