A taste of the Caribbean for those in need of a holiday.
47 people made this
4 chicken breasts, bone-in and skin-on
salt and freshly ground black pepper to taste
1 (425g) tin pineapple pieces in juice, drained
225ml (8 fl oz) rum
275g (10 oz) shop-bought sweet and sour sauce
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Method Prep:5min › Cook:30min › Ready in:35min
Preheat oven to 190 C / Gas mark 5.
Place chicken in a lightly greased 23x33cm (9x13 in) baking dish. Make sure rib side of breasts is facing up. Cover dish and bake in preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum and sweet and sour sauce over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
You can also marinade the chicken in the rum for an hour, then bake with the pineapples and sauce; this has the same effect!