Pineapple Rum Brushed Basket Chicken Recipes

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Steps:

• Instructions Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes. Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes. Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º. Serve over rice or with plantains. Garnish with cilantro if desired.

Steps:

• In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
• Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
• Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
• Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
• Serve chicken and pineapple coated with pan drippings, with lemon wedges.

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

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!

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.

Steps:

• In a pitcher, combine all ingredients. Serve over ice.