does anyone know how to make this pineapple chicken dish?

Question

when my husband was in the army, stationed in Germany he ordered chicken and they brought him chicken breast mixed with white rice, pineapple, and a hint of coconut rum served in a hollowed out pineapple. Does anyone know the name of this dish and how to make it? I've tried to look it up on the internet and in cook books and haven't had any luck. Please help

Answer 1

Pineapple-Rum Chicken

1 1/2 cups jasmine rice
1 whole fresh pineapple, cored and peeled (Dole)
3 tablespoons vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 teaspoon crushed red pepper flakes
1/4 cup spiced rum (Captain Morgan's)
2 cups chicken stock or chicken broth
4 (6 ounce) boneless skinless chicken breast halves
coarse black pepper
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh cilantro, chopped

Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
Cut the pineapple into bite-size pieces.
Heat a medium saucepan over med-high heat.
Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
Remove the pan from the heat; add in the spiced rum.
Return the pan to the heat, keeping a little distance in case the pot flames up.
You can flame it on purpose, if you want to look cool.
Either way, let the alcohol cook away, 1 minute.
Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
Season the chicken with salt and pepper, then add to the hot skillet.
Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
Slice breasts and return to the large skillet.
Pour in the pineapple and sauce and combine with a good shake of the pan.
Add in the parsley and cilantro; turn off the heat.
Let stand for a minute or two.
Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Answer 2

Chicken breasts baked with pineapple and seasonings.
INGREDIENTS:
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground nutmeg
8 chicken breast halves, skin removed
1/2 cup butter
2 cups pineapple juice, unsweetened
1 tablespoon plus 1 teaspoon soy
1/4 cup granulated sugar
PREPARATION:
Mix together flour, salt, celery salt, garlic powder, onion powder, and nutmeg; dredge chicken in seasoned flour mixture. In a heavy skillet brown chicken breasts in melted butter. When chicken is golden brown, transfer to a 13x9x2-inch baking dish. Combine pineapple juice, soy sauce and sugar; mix well and pour over chicken.
Sponsored Links
Oven baked chicken

Cover tightly with foil and bake in 350° oven for 30 minutes. Remove foil and continue baking until chicken is tender, about 30 to 40 minutes longer, basting with pan juices several times. Serve sauce with the chicken, if desired.
Pineapple Chicken Recipe serves 6 to 8.

Answer 3

This might help
Tropical Chicken

INGREDIENTS:
4 to 5 pounds chicken pieces
1/4 cup melted butter
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried leaf thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 can (8 ounces) crushed pineapple, well drained
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
1 cup flaked coconut
PREPARATION:
Preheat oven to 300°. Wash chicken and pat dry. Combine butter, rosemary, thyme, salt, and pepper; brush chicken pieces. Arrange chicken in baking pan or large casserole. Add chicken broth. Bake, uncovered, for 1 hour, or until chicken is golden brown and tender.

Spoon pineapple and green and red pepper over chicken.
Serve with rice

Answer 4

4 Chicken Breasts
Salt and pepper, to taste
1/4 cup peanut oil
4 to 6 tablespoons unsalted butter
1 1/2 cups pineapple, medium dice
2 tablespoons brown sugar
2 tablespoons shallots, minced
1/2 cup coconut rum
1 cups chicken stock
2 tablespoons cilantro, chopped
1 teaspoon garlic, chopped
1 to 2 tablespoons fresh lime juice
1 small tomato, seeded and diced fine
Hot pepper sauce, to taste
2 cups cooked rice

Heat skillet to medium high heat. Season chicken liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.
Serve over rice (or mix it)

Answer 5

If you are using a pineapple sauce with your pork chops, I would assume that it's going to be sweet, then I would suggest a savory/salty side dish to balance the flavors. If you still want fruit, maybe a simple bread stuffing with apples or raisins or roasted brussel sprouts which go well with cranberries,