Take-out Tuesday, Island Chicken with Pineapple Rum Sauce

Here is a simple little chicken dish that will take you straight to a tropical island

island chicken thepaintedapron.com

It’s loaded with fresh pineapple and gets a little kick from some sweet chili sauce and a splash of rum

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Bacardi Pineapple Infusion is what I used, but you can use any rum or rum extract

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The rum flavor adds a special little “somethin somethin” that makes this chicken memorable

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You make a sauce with butter, brown sugar and onion

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Then add sweet chili sauce and diced pineapple and juice

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Simmer this for a few minutes

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Then make a thickener buy stirring some warm sauce into cornstarch in a separate bowl

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Once the cornstarch has dissolved, put it back in the pan with the rest of the sauce

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Continue cooking until the sauce thickens

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Pour the sauce over seasoned chicken in a greased baking dish~you can brown chicken in a hot skillet with a little oil first for appearances sake if desired, but not necessary~

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At this point you can refrigerate this covered up to 24 hours before baking

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ISLAND CHICKEN WITH PINEAPPLE RUM SAUCE

Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 T butter
  • 2 T brown sugar
  • 1/2 cup diced onion
  • 1/3 cup Pineapple Rum*
  • 2/3 cup pineapple juice
  • 2 cups chopped fresh pineapple
  • 1 T soy sauce
  • 1/3 cup sweet chili sauce
  • 2 T cornstarch

Instructions
 

  • Place chicken in a greased 8″ x 8″ baking dish and season with salt and pepper.
  • Melt butter in a sauce pan and add brown sugar and onion. Cook for 4-5 minutes. Add rum, pineapple juice, diced pineapple, sweet chili sauce and soy sauce. Cook for 5 minutes.
  • Place cornstarch in a small bowl and stir in 1/4 cup of sauce from pan and blend well to dissolve cornstarch. Return the cornstarch mixture to the rest of the sauce in pan and cook until sauce has thickened.
  • Pour sauce over chicken in baking dish. At this point you can refrigerate the chicken covered for up to 24 hours. Bake at 350 for 1 hour, or until chicken has cooked through. Serve with rice

Notes

*you can substitute any rum or use rum extract. If you use rum extract, add another 1/3 cup pineapple juice to recipe.

for another printable version of Island Chicken with Pineapple Rum Sauce click here

pineapple rum chicken thepaintedapron.com

Next time I make this I am going to try it in the crock pot~just follow the same directions but put everything in a slow cooker and cook on low for 6-8 hours

If you have a bottle of Pineapple Rum, you might want to try a Pineapple Cocktail

pineapple cocktails thepaintedapron,com

or a Pineapple Upside Down Cake Martini!  For the recipes and more info click here

pineapple upside down cake martini 1 thepaintedapron.com

Enjoy!

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Comments
5 Responses to “Take-out Tuesday, Island Chicken with Pineapple Rum Sauce”
  1. Happier Than A Pig In Mud says:

    Sounds good and I actually have sweet chili sauce! What I need is your view:@)

  2. This looks fabulous! What sides do you serve with it?

  3. Mary says:

    Aah…There’s nothing like a taste of the islands and a little rum first thing in the morning 🙂 Your flavors sound delicious together and I love the idea of a crock pot version to keep the house from heating up in the summer! I know I sampled your pineapple cocktail before but I don’t remember that cute painted palm tree glass 🙂

  4. Mike’s favorite!

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