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Island Bird: Pineapple-Rum Chicken

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“From Rachael Ray”

Ingredients Nutrition


  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.

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