Island Bird: Pineapple-Rum Chicken

From Rachael Ray 365 No Repeats

1 1/2 C jasmine rice, any brand
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 rum, such as Captain Morgan's
2 C chicken stock
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 the vegetable oil. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice (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. Let the alcohol cook away, 1 minutes. 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 vegetable oil. Season the chicken with salt and pepper and add to the hot skillet. Cook the chicken for 6 minutes on each side. For a smoky taste, grill the chicken on a grill pan or on an 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.