Pineapple Rum Chicken

1-1/2 C. jasmine rice
1 whole pineapple, cored and peeled
3 T. vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
salt
1/2 t. crushed red pepper flakes
1/4 C. spiced rum
2 C. chicken stock
4 (6 oz) boneless, skinless chicken breast halves
black pepper
1/4 fresh flat-leaf parsley, chopped
2 T. fresh cilantro, chopped

Cook rice according to the package directions.  While it cooks, make the chicken and sauce.

Cut the pineapple into bite-size chunks.  Heat a medium saucepan over medium-high heat.  Add 1 T. of the vegetable oil.  Add the onions, garlic, salt and crushed red pepper flakes and cook for 2 minutes, stirring frequently.  Add the pineapple chunks, and the juice form the container (no more than 1/2 C) and stir to combine,  Remove the pan from the heat and add 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 desired.  Let the alcohol cook away about 1 minute.  Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.

While the sauce is simmering, preheat a large nonstick skillet over medium-high heat with the remaining 2 T. of vegetable oil.  Season the chicken with salt and pepper and add to the hot skillet.  Cook the chicken for 6 minutes on each side.  

Slice the breasts and return to the large skillet.  Pour in the pineapple and sauce and combine.  Add the parsley and cilantro to the pan and turn off the heat.  Let stand for minute or two.  Serve up the jasmine rice and top with the chicken

***Good flavor but sauce too thin even after adding some corn starch.  Try less chicken broth and maybe more pineapple juice, adding some sugar and adding some sort of vinegar - rice wine, malt, etc ***