Make and share this Island Bird: Pineapple-Rum Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 677.3, Fat 14.3, SaturatedFat 2.4, Cholesterol 102.3, Sodium 291.5, Carbohydrate 78.4, Fiber 4, Sugar 13.7, Protein 48
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