About this recipe:A taste of the Caribbean for those in need of a holiday.
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!
My husband loved this, and he really dislikes baked pineapples AND baked chicken. I added some seasoning (garlic, chilli, and paprika), used thighs and added sweet and sour 5 minutes before cooking time was over. Definately repeatable. - 18 Jul 2008
This was a very tasty dish enjoyed by all the family.
I marinated the chicken in the rum & pineapple (including juice) for an hour & then cooked this with all other ingredients in the slow cooker for 5 hrs. I will definitely make this again! - 18 Jan 2014
Very tasty. Will be cooking this regularly. - 18 Jul 2008