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Rum, pineapple chicken dish a flavorful add to dreary winter

By Linda Gassenheimer • Mar 12, 2018 at 7:00 AM

Brighten up your winter with this chicken cooked with rum and pineapple. It’s a recipe I found on a recent vacation to the Caribbean island of Martinique. The French/Creole cuisine there creates intriguing, flavorful dishes. Rum is part of their culture and they like to use old rum, but any rum will work for this quick dish.

Helpful Hints:

— Boneless, skinless chicken breast can be used instead of boneless, skinless chicken thighs.

— If you prefer not to use rum, add a couple of tablespoons chicken broth instead.

— Fresh pineapple cubes can be found in the produce section of the market.

— Easy way to chop chives is to cut them with a scissors

— Any type of hot pepper can be added to the rice dish. The heat is up to you.


— Make rice and set aside.

— Make chicken dish.

Shopping List:

To buy: 3/4 pound boneless, skinless chicken thighs, 1 small bottle rum, 1 small container fresh pineapple cubes, 1 small container pineapple juice, 1 package microwave brown rice, 1 bunch chives, 1 green bell pepper, 1 tomato and 1 serrano or other hot pepper.

Staples: canola oil, onion, salt and black peppercorns.



Recipe by Linda Gassenheimer

1 tablespoon canola oil

3/4 pound boneless, skinless chicken thighs

1 cup sliced onion

2 tablespoons rum

1/2 cup fresh pineapple juice

1 cup fresh pineapple cubes

2 tablespoons chopped chives

Salt and freshly ground black pepper

Heat oil in a medium-nonstick skillet over medium-high heat. Add the chicken and brown on all sides, 2 to 3 minutes. Add the onion and continue to cook 3 to 4 minutes. Remove the skillet from the heat and add the rum. Return the skillet to the burner and add the pineapple juice. Let cook 3 to 4 minutes. The meat thermometer should read 170 degrees. Add the pineapple cubes to warm slightly in the sauce and sprinkle the chives on top. Add salt and pepper to taste.

Yield 2 servings.

Per serving: 400 calories (32 percent from fat), 14.3 g fat (2.4 g saturated, 6.6 g monounsaturated), 138 cholesterol, 35.5 g protein, 22.1 g carbohydrates, 2.8 g fiber, 150 mg sodium.

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Recipe by Linda Gassenheimer

1 package microwave brown rice (1 1/2 cups cooked)

1 cup diced tomatoes

1 cup green bell pepper, cubed

1 tablespoon chopped serrano or other hot pepper

2 teaspoons canola oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Add tomatoes, green bell pepper, serrano pepper, oil and salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 252 calories (22 percent from fat), 6.2 g fat (0.8 g saturated, 3.4 g monounsaturated), no cholesterol, 5.4 g protein, 44.6 g carbohydrates, 4.4 g fiber, 12 mg sodium.


(Linda Gassenheimer is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer)


©2018 Tribune Content Agency, LLC

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