Jamaican Chicken With Pineapple And Rum Recipes

ISLAND BIRD: PINEAPPLE-RUM CHICKEN

Steps:

• Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
• Cut the pineapple into bite-size pieces.
• Heat a medium saucepan over med-high heat.
• Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
• Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
• Remove the pan from the heat; add in the spiced 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 in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, then add to the hot skillet.
• Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
• Slice breasts and return to the large skillet.
• Pour in the pineapple and sauce and combine with a good shake of the pan.
• Add in the parsley and cilantro; turn off the heat.
• Let stand for a minute or two.
• Serve up the jasmine rice and top with a liberal amount of the Island Bird.

JAMAICAN RUM CHICKEN

Steps:

• Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
• Spray grill with cooking spray. Grill chicken until no longer pink.

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

Steps:

• Prepare a glass dish large enough to hold the chicken pieces.
• To make the rub, combine all rub ingredients.
• Place the washed and dried chicken pieces in the glass dish.
• Rub the pieces all over with oil.
• Then rub the seasonings all over the chicken pieces to coat well.
• Cover and refrigerate for minimum 3 hours.
• Meanwhile, prepare the glaze.
• To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
• Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
• After 3 hours, prepare the grill to high heat.
• Arrange the chicken pieces on the grill.
• Brush with glaze, turning the chicken until brown and cooked.
• When serving, drizzle with any remaining sauce.
• Delicious!

GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION

Steps:

• Heat grill and spray with nonstick spray.
• Rub jerk seasoning into chicken.
• Grill chicken 8-12 minutes, or until cooked through.
• In a saucepan, pour juice from canned pineapple, rum and vinegar.
• Chop one slice of pineapple into very small pieces and add to the saucepan.
• Zest the lime into the pan.
• Simmer over medium - low heat until the liquid reduces by half.
• Add cilantro, butter, cayenne and salt and pepper to taste.
• simmer for a few minutes on low.
• place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
• serve chicken with pineapple on top and sauce poured over.
• Squeeze the juice of the lime over the dish.
• I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.