Pineapple Rum Chicken

From Rachael Ray: 365 No Repeats

1 1/2 C jasmine rice
1 whole pineapple, cored and peeled
3 Tbsp vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 tsp crushed red pepper flakes
1/4 C spiced run
2 C chicken stock or broth
4 6oz boneless, skinless chicken breast halves
coarse black pepper
1/4 C fresh flat-leaf parsley leaves, chopped
2 Tbsp fresh cilantro leaves, chopped

Cook the rice according to package directions. While it cooks, make the chicken and sauce.

Cut the pineapple into bite-size chunks. Heat a medium saucepan over medium-high heat. Add 1 tablespoon of vegetable oil, once around the pan. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice from the container, no more than 1/2 cup, and stir to combine. Remove the pan from the heat and add the 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 the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.

While the sauce is simmering, preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the chicken with salt and pepper and add to the hot skillet. Cook the chicken 6 minutes on each side. For smoky taste, grill the chicken on a grill pan or outdoor grill.

Slice the breasts and return to the large skillet. Pour in the pineapple and sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the Island Bird.