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


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


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


You make a sauce with butter, brown sugar and onion


Then add sweet chili sauce and diced pineapple and juice


Simmer this for a few minutes


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


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


Continue cooking until the sauce thickens


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~


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



Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6


  • 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


  • 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


*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



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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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