Perfect Pineapple Rum Chicken

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.

You’ll need:

  • 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

Get cooking:

  1. Heat skillet over medium high heat until warm, add oil.
  2. Once oil is hot, add chicken and onions – cook for 5-7 minutes until chicken is browned and onions of soft.
  3. Add garlic and ginger – saute for 1-2 more minutes.
  4. Add rum, scraping browned bits from the bottom of the pan with a wooden spoon or flat whisk (deglazing) and let reduce by half.
  5. Add pineapple, chicken broth and spices. Boil until liquid is reduced by half.
  6. Serve over rice (while listening to Jimmy Buffett.)

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