This evening, L and I, or Sick and Sicker as we should be known, stopped comparing and contrasting illness symptoms and complaints long enough to cook Island Bird: Pineapple-Rum Chicken. This is probably one of the easiest meals that we have tackled since we began this project, 95 long days ago. It’s easy, it’s actually very tasty, and it’s made with chicken; an unexpected success.
We made a pan of Jasmine rice, then stir fried some garlic, onion, red pepper flakes and salt and pepper. A couple of minutes later we added a tub of ready-prepared fresh pineapple to the skillet, and cooked it for a while. A couple of tablespoons of spiced rum and a cup of chicken stock added the main liquid element. Meanwhile, we grilled a chicken breast, then sliced it and added it to the pineapple mixture with a handful of chopped parsley when the liquid had reduced by half. The chicken and pineapple mixture was served over the rice.
This meal is tasty indeed. The rum was pretty much imperceptible, but the whole dish was tangy and fresh. The fresh pineapple was pretty much essential; I would imagine with tinned pineapple this may taste a little institutional. I always thought that the ready-prepared tubs of fruit in the grocery store were a triumph of excessive-packaging and over-pricing. Having said that we never bother to buy fresh pineapple because it’s just too much trouble to prepare. I think somewhere along the line you develop a taste for the canned stuff, and cease to miss the real thing. This recipe was a welcome return to the good stuff.
Tomorrow, we make the second version of this dish, Piña Colada Shrimp. The chicken stock is supplemented with either coconut milk or Piña Colada drink mix. We’ll be using coconut milk in a desperate attempt to get that one hit wonder song out of my head, where it’s been residing for the last couple of hours.