Sweet and sour Caribbean chicken

    35 min

    A taste of the Caribbean for those in need of a holiday.

    47 people made this

    Serves: 4 

    • 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

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas mark 5.
    2. 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.
    3. 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!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)

    Write a review

    Click on stars to rate