Meal: Pineapple Rum Chicken
Servings: 4
Prep Time: 35 minutes
Ingredients
1 1/2 cup jasmine rice
1 whole pineapple, cored and peeled (or two cans chunk pineapple, drained)
3 tbsp vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 tsp crushed red pepper flakes
1/4 cup spiced rum
2 cups chicken stock
4 chicken breasts
1/4 cup chopped parsley
Directions
1. Cook rice according to package directions.
2. Cut pineapple into bite-sized chunks.
3. Heat a medium saucepan over medium-high heat.
4. Add 1 tbsp vegetable oil to pan.
5. Add onions, garlic, salt, and curshed red pepper flakes; cook 2 minutes, stirring frequently.
6. Add pineapple chunks and juice from container, no more than 1/2 cup; stir to combine.
7. Remove pan from heat; add spiced rum and return to heat.
8. Cook 1 minute.
9. Add chicken stock; simmer until liquid has reduced by half and thickened slightly.
10. Preheat a large skillet over medium-high heat with 2 tbsp oil.
11. Season chicken with salt and pepper; add to hot skillet.
12. Cook chicken 6 minutes each side or until done.
13. Slice chicken breasts; return to skillet.
14. Pour sauce over chicken breasts and combine.
15. Add parsley to pan; turn off heat and let stand 1-2 minutes.
16. Serve over rice.