Island Bird: Pineapple-Rum Chicken

1. 1

   Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.

2. 2

   Cut the pineapple into bite-size pieces.

3. 3

   Heat a medium saucepan over med-high heat.

4. 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. 5

   Add in the pineapple chunks and the juice from the container (no more than 1/2 cup); stir to combine.

6. 6

   Remove the pan from the heat; add in the spiced rum.

7. 7

   Return the pan to the heat, keeping a little distance in case the pot flames up.

8. 8

   You can flame it on purpose, if you want to look cool.

9. 9

   Either way, let the alcohol cook away, 1 minute.

10. 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. 11

    While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.

12. 12

    Season the chicken with salt and pepper, then add to the hot skillet.

13. 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. 14

    Slice breasts and return to the large skillet.

15. 15

    Pour in the pineapple and sauce and combine with a good shake of the pan.

16. 16

    Add in the parsley and cilantro; turn off the heat.

17. 17

    Let stand for a minute or two.

18. 18

    Serve up the jasmine rice and top with a liberal amount of the Island Bird.

* Per serving · 4 servings · Values may vary.