Island Bird: Pineapple-Rum Chicken

Recipe by ratherbeswimmin
READY IN: 52mins




  • 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.