-
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 1/2 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.
