Roasted Pineapple Rum Chicken

Roasted Pineapple Rum Chicken

Roasted Pineapple Rum ChickenFor my final creation for the Captain’s Table Challenge with Captain Morgan, I decided to play with their new to the market Captain Morgan White Rum. A superior rum with a smooth and fruity finish which is not only perfect for your favorite cocktail but also wonderfully suited for poultry.

Not that I’m advocating serving libations to chickens. On the contrary. That would be rather bird brained. Bad joke. Sorry, I just couldn’t resist. I’m addicted to very bad puns, apparently.

What I am  suggesting is that you cook your chickens in the rum because the slightly sweet rum does wonderful things to chicken as it roasts. Especially if you mix in fresh chunks of pineapple, diced onion and a bit of butter.

Roasted Pineapple Rum Chicken

Roasted Pineapple Rum ChickenAfter roasting in the oven for a good long while, everything melds together and creates crispy skinned chicken which is bathed in a luscious tropical sauce that will have you hearing steel drums in a jiffy.

Roasted Pineapple Rum ChickenServed over rice or alongside fried plantains, it’s the perfect entree for any day of the week and lends itself perfectly for chicken salad the next day. Mix in a little diced mango and you’ll have one of the best chicken salads you’ve ever made. Truth.

I’d like to thank Captain Morgan for including me in the Captain’s Table Challenge. It was so much fun experimenting with their products and it felt really good helping them raise awareness and funds for Why Hunger. For more information on Captain Morgan products, be sure to visit their website and Facebook page.

5.0 from 1 reviews
Roasted Pineapple Rum Chicken
 
Author:
Recipe type: entree
Serves: 4
Prep time:
Cook time:
Total time:
 
Tender chicken breasts roasted in a pineapple rum sauce. An easy to throw together weeknight supper.
Ingredients
  • 2 lbs assorted chicken pieces like breasts, thighs and legs
  • 4 Tbsp butter
  • 2 Tbsp brown sugar
  • ½ cup onion, diced
  • ⅓ cup Captain Morgan White Rum
  • 2 jalapeño peppers, seeded and finely chopped
  • 3 cups fresh pineapple, diced (canned is fine if you drain well)
  • ¾ cup orange juice
  • 1 Tbsp soy sauce
  • 2 tsp corn starch
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste.
  2. In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes.
  3. Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes.
  4. 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.
  5. 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.
  6. Serve over rice or with plantains. Garnish with cilantro if desired.

 

Comments

  1. This looks delicious, Melanie! Perfect for entertaining, I think. Thanks for creating and sharing.

  2. Good morning Melanie! I could use some tropical spirit and steel drums in the middle of the very cold winter. Especially as Winter Storm Pax is bearing down on us. It looks like it will get up your way tomorrow but it will hit us this evening. Your pix of your Roasted Pineapple Rum Chicken are marvelous! I can’t wait to try this!

  3. Perfect recipe to change-out my very tired chicken recipes and bring the much needed tropics to the table. Got my fingers crossed that we’ll get more rain than snow in SE Mass/Cape. Our driveway is still a mess from the last storm.

  4. I’m dying here! This looks SO good! I can’t wait to try it, thanks so much for sharing!

  5. I made this and my husband said it was the best meal he’d had in a long time! ;) Thanks!

  6. This looks fabulous!

  7. Looks awesome and I bought all the ingredients to make tomorrow. Just to clarify – This is all baked uncovered? Thanks!

  8. do you drizzle the 2 tbsp of sauce over the finished chix when it comes from oven?

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