Tropical Rum-Glazed Chicken with Pineapple and Coconut
Juicy chicken breasts bathed in a sweet-spicy rum glaze with fresh pineapple and toasted coconut, evoking the vibrant spirit of Tiki bars. This american-inspired chicken ready in about 40 minutes pairs (6 oz each) boneless chicken breasts, dark rum, diced pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless chicken breasts
- 1/4 cup dark rum
- 1 cup diced pineapple
- 1/2 cup coconut milk
- 2 tbsp brown sugar
- 1 tbsp minced fresh ginger
- 2 cloves minced garlic
- 3 tbsp toasted coconut flakes
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 2: Remove chicken from skillet and set aside. Add 1 tbsp minced ginger and 2 minced garlic cloves to the skillet, sautéing for 1 minute until fragrant. Stir in 1/4 cup dark rum and cook for 2 minutes until alcohol evaporates, then add 1/2 cup coconut milk and 2 tbsp brown sugar, whisking until dissolved and simmering.
- Step 3: Return chicken to the skillet, add 1 cup diced pineapple, and spoon sauce over chicken. Simmer uncovered for 8-10 minutes until sauce thickens and coats the chicken, stirring occasionally. Sprinkle with 3 tbsp toasted coconut flakes and 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tropical Rum-Glazed Chicken with Pineapple and Coconut take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tropical Rum-Glazed Chicken with Pineapple and Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.
Can I substitute ingredients in Tropical Rum-Glazed Chicken with Pineapple and Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tropical Rum-Glazed Chicken with Pineapple and Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tropical Rum-Glazed Chicken with Pineapple and Coconut?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
