Island Bird - Rachel Ray

Prep time: 20 min 

Cook time: 20 min

1½ c. jasmine rice, uncooked 

1 whole fresh pineapple, cored and peeled (Dole)

3 Tbsp canola oil

1 small yellow onion, diced

2 garlic cloves, chopped

Sea salt, to taste

½ tsp crushed red pepper flakes

¼ c. spiced rum (Captain Morgan's)

2 c. chicken stock (or broth)

4 (6 ounce) boneless skinless chicken breast halves

coarse black pepper, to taste

¼ c. fresh flat-leaf parsley, chopped

2 Tbsp fresh cilantro, chopped (opt)

1.  Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.

2.  Peal and cut the pineapple into bite-size pieces.

3.  Heat a medium saucepan over med-high heat.  Add in 1 tablespoon oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.  

4.  Add the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.

5.  Remove the pan from the heat; add in the spiced rum.  Return the pan to the heat, keeping a little distance in case the pot flames up.  You can flame it on purpose, if you want to look cool.  Either way, let the alcohol cook away, 1 minute.

6.  Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.

7.  While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.  Season the chicken with salt and pepper, then add to the hot skillet.  Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).  Slice breasts and return to the large skillet.

8.  Pour in the pineapple and sauce and combine with a good shake of the pan.  Add in the parsley and cilantro; turn off the heat.  Let stand for a minute or two.

Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Servings: 4

Recipe Courtesy Rachel Ray