Island Bird: Pineapple-Rum Chicken

• 1 1/2 cups jasmine rice
• 1 whole fresh pineapple, cored and peeled (Dole)
• 3 tablespoons vegetable oil
• 1 small yellow onion, diced
• 2 garlic cloves, chopped
• coarse salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup spiced rum (Captain Morgan's)
• 2 cups chicken stock or 2 cups chicken broth
• 4 (6 ounce) boneless skinless chicken breast halves
• coarse black pepper
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh cilantro, chopped

1. Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
2. Cut the pineapple into bite-size pieces.
3. Heat a medium saucepan over med-high heat.
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. Add in the pineapple chunks and the juice from the container (no more than 1/2 cup); stir to combine.
6. Remove the pan from the heat; add in the spiced rum.
7. Return the pan to the heat, keeping a little distance in case the pot flames up.
8. You can flame it on purpose, if you want to look cool.
9. Either way, let the alcohol cook away, 1 minute.
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. While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
12. Season the chicken with salt and pepper, then add to the hot skillet.
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. Slice breasts and return to the large skillet.
15. Pour in the pineapple and sauce and combine with a good shake of the pan.
16. Add in the parsley and cilantro; turn off the heat.
17. Let stand for a minute or two.
18. Serve up the jasmine rice and top with a liberal amount of the Island Bird.

jasmine rice, fresh pineapple, vegetable oil, yellow onion, garlic, salt, red pepper, rum, chicken, chicken breast halves, black pepper, parsley, fresh cilantro

Taken from www.food.com/recipe/island-bird-pineapple-rum-chicken-172075 (may not work)