Tropical Chicken & Rice


Heading home from work today, I knew I had to do something with the chicken in the refrigerator.  I was contemplating the old standby of chicken in the skillet with diced tomatoes and basil and rosemary and garlic and… but I didn’t feel like stopping to get the herbs.  That’s when the rum called to me.  I normally do the pineapple with pork chops, but this worked out pretty well.  Everyone except the wee one (who used to like pineapple, but now claims she doesn’t) liked it.
Boneless chicken breasts in large cubes
Appleton Estate Rum
Brown sugar
1 can Crushed pineapple
1/2 large Onion, diced
Garlic powder
Smoked Paprika
Chili powder
White rice
Prep and Cooking
1. Mix rum, brown sugar, and juice from crushed pineapple into bowl and mix.
2. Nuke on half power to warm mixture enough to melt brown sugar, making it a slightly syrupy sauce.
3. Place chicken into mixture, stir and dump crushed pineapple on top.  Cover and marinate for an hour or two.
4. Prep and start rice in rice cooker.
5. Put chicken and pineapple into large skillet and bring to boil while adding onion and pinches of the spices.  Once at a boil, cover and reduce to a very low boil/simmer. Stir occasionally.
6. When rice is almost done, uncover chicken/skillet to reduce just a bit.
7. Serve over rice.

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