When David and I were first married, I committed to cooking something new at least once a week. It was a great way to expand my cooking skills from “broke college student” to “newly-married with a bit of money to play with professional.” I stumbled upon this recipe in a Rachael Ray cookbook and armed with a cupboard full of rum from our tropical honeymoon and a sale on fresh pineapple, I went to work. Slightly adapted from the original, it became and still is one of our favorite dishes. It’s also crazy fast to make.
- 1 T extra virgin olive oil
- ½ fresh pineapple, cut into bite-sized pieces (You can use canned here if you like. I always just wait for the sale because I love the taste of fresh pineapple.)
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- ½ red onion, chopped
- 4 cloves garlic, minced
- 1 T ginger, minced
- ½ – ¾ cup rum, any flavor
- 1 cup chicken broth
- ½ t crushed red pepper
- Salt and pepper to taste
- Steamed rice for serving
- Heat skillet over medium high heat until warm, add oil.
- Once oil is hot, add chicken and onions – cook for 5-7 minutes until chicken is browned and onions of soft.
- Add garlic and ginger – saute for 1-2 more minutes.
- Add rum, scraping browned bits from the bottom of the pan with a wooden spoon or flat whisk (deglazing) and let reduce by half.
- Add pineapple, chicken broth and spices. Boil until liquid is reduced by half.
- Serve over rice (while listening to Jimmy Buffett.)