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1
Cook the rice according to the package directions.
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2
While it cooks, make the chicken and sauce.
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3
Cut the pineapple into bite-size chunks.
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4
Heat a medium saucepan over medium-high heat.
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5
Add 1 tablespoon of the vegetable oil, once around the pan.
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6
Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently.
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7
Add the pineapple chunks and the juice from the container, no more than 1/2 cup, and stir to combine.
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8
Remove the pan from the heat and add the spiced rum.
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9
Return the pan to the heat, keeping a little distance in case the pot flames up.
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10
You can flame it on purpose, if you want to look cool.
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11
Either way, let the alcohol cook away, 1 minute.
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12
Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.
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13
While the sauce is simmering, preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil.
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14
Season the chicken with salt and pepper and add to the hot skillet.
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15
Cook the chicken for 6 minutes on each side.
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16
For a smoky taste, grill the chicken on a grill pan or on an outdoor grill.
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17
Slice the breasts and return to the large skillet.
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18
Pour in the pineapple and sauce and combine with a good shake of the pan.
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19
Add the parsley and cilantro to the pan and turn off the heat.
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20
Let stand for a minute or two.
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21
Serve up the jasmine rice and top with liberal ladles of the Island Bird.
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22
You can often find whole pineapples already peeled and cored in pouches or tall plastic containers.
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23
Check the fresh produce section.
