Roasted Pineapple Rum Chicken
Description
Make this easy chicken meal in about an hour. It is delicious enough for a Sunday dinner or for company, but simple enough for weeknights as well!
Ingredients
2- 2 1/2 lb. assorted chicken breasts, thighs and legs
5 T. butter
3 T. brown sugar
3/4 c. onion, diced
2/3 c. Captain Morgan White Rum
3 jalapeno peppers, seeded and finely chopped
3 1/2 c. fresh pineapple, diced (canned is fine if drained)
1 c. orange juice
1 1/2 T. soy sauce
3 t. corn starch
salt, to taste
pepper, to taste
Directions
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Preheat oven to 325 degrees. Grease a 9x13 inch baking pan.
Place chicken parts in the baking pan. Season with salt and pepper to taste.
Melt butter in a medium sized pot over medium high heat. Add brown sugar and onion. Cook 4 minutes.
Add rum, peppers, pineapple, orange juice and soy sauce. Lower heat to medium and allow to simmer 5 minutes.
Scoop out 3 T. 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 3 minutes.
Pour contents in pot over chicken. Bake 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160 degrees.
Serve over rice or with plantains. Garnish with cilantro, if desired.
4 servings