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Prep Time 20 mins
Cook Time 1 hr
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.