ROASTED PINEAPPLE RUM CHICKEN ENJOY DAN:

              ROASTED PINEAPPLE RUM CHICKEN by CHEF DAN:

Serves 4

MARINATE:

2 pounds, chicken, breasts

3 tablespoons butter

2 tablespoons brown sugar

1/2-onion, diced

1/2-cup dark rum

2 jalapeno peppers, seeded and finely chopped

3 cups fresh pineapple

3/4-cup orange juice

1 tablespoon soy sauce

1 lime juice

1 thumb-size fresh ginger, peeled and finely chopped

2 teaspoons EACH corn starch, and ground cumin

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PEHEAT OVEN TO 325 f)

1.   Place chicken breast, in a greased baking dish.

2.   Season with salt and pepper to taste.

3.   In a pot and butter over medium-heat when sizzling.

4.   Add brown sugar and onion, sauté for 4 minutes.

5.   Add rum and next 6 ingredients.

6.   Reduce heat, cover and simmer for 5 minutes.

7.   Scoop 2 tablespoon of the liquid and place in a bowl.

8.   Whisk in cornstarch, until completely incorporated.

9.   Pour the mixture back into the pot, and cook 3 minutes longer.

10.                Pour contents in pot over the chicken breasts.

11.                Place in 325 F preheated oven and bake for 45 minutes.

12.                Until internal temperature reads 160 F.

13.                Serve with jasmine rice and top with fresh cilantro.

FOODIST DAN:                                BON-APPETITE!!