Island Bird: Pineapple-Rum Chicken - cooking recipe

Ingredients

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

Preparation

Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
Cut the pineapple into bite-size pieces.
Heat a medium saucepan over med-high heat.
Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
Add in the pineapple chunks and the juice from the container (no more than 1/2 cup); stir to combine.
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.
Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
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.
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.