- 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.
Countdown
- 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.
Chicken with Rum and Pineapple
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.
Tomato, Pepper Brown Rice
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.
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