1 can pineapple chunks

1 small yellow onion, diced

2 garlic cloves, chopped

1/2 tsp. crushed red pepper flakes

1/4 c. spiced rum

1 lb. boneless skinless chicken breast

1 1/2 c. chicken broth/stock

1/4 c. parsley, shopped

2 Tbs. fresh cilantro, chopped

 

Season chicken with salt and pepper. Either grill, or cook in nonstick pan for about 6 minutes each side or until cooked through. Remove from pan, set aside and keep warm. Wipe out the pan. Heat pan over medium high. Add 1 tbs. oil, garlic, salt, onions, and crushed red pepper. Cook 2 minutes, stirring frequently. Add pineapple chunks and some juice (no more than 1/2 c. and stir to combine. Add rum (if you have a gas stove, take your pan off the heat first, then add the rum and put it back, unless you like pyrotechnics in your kitchen.) Add chicken stock, and cook until it reduces by half. Slice breasts and return them to the large skillet with the sauce in it. Add parsley and cilantro and turn off the heat. Serve over rice.

 

 

Yield:

Calories:

Fat:

Fiber: