Caribbean Pineapple Rum Chicken with Coconut Rice

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size chunks

• 2 tbsp olive oil

• 1 red onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup fresh pineapple, diced

• 1/4 cup dark rum (or substitute pineapple juice)

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp grated fresh ginger

• 2 garlic cloves, minced

• 1 tsp ground allspice

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 1 small Scotch Bonnet or habanero pepper, finely minced (optional for heat)

• Juice of 1 lime

• Fresh cilantro or parsley for garnish

For the Coconut Rice:

• 1 cup jasmine rice

• 1 cup coconut milk

• 1 cup water

• Pinch of salt

Instructions

1. Prepare the Coconut Rice:

• In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt.

• Bring to a boil over medium heat.

• Reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed and the rice is tender.

• Remove from heat and let sit covered.

2. Cook the Chicken:

• Preheat the Nutri-Stahl Large Skillet over medium heat and add the olive oil.

• Season the chicken pieces with salt, pepper, allspice, and smoked paprika.

• Add chicken to the skillet and sear for 5–6 minutes until golden on all sides. Remove and set aside.

• In the same skillet, add red onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.

• Add bell pepper and pineapple. Cook until lightly caramelized, about 3–4 minutes.

• Return chicken to the skillet. Add rum, soy sauce, brown sugar, and Scotch Bonnet pepper (if using).

• Stir to combine and simmer uncovered for 8–10 minutes until the sauce reduces and thickens.

• Finish with a squeeze of lime juice and stir to coat.

3. Serve:

• Plate the coconut rice and top with the pineapple rum chicken mixture.

• Garnish with fresh cilantro or parsley.