Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I was planning on making rum chicken but didn't have any regular rum, so I came up with this pineapple-mai tai version instead. Fresh pineapple can be substituted for canned.

Gallery

Recipe Summary test

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

    Advertisement
  • Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.

  • Cook in preheated oven until no longer pink, 15 to 20 minutes.

  • Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.

Nutrition Facts

802 calories; protein 48.1g; carbohydrates 60.6g; fat 21.2g; cholesterol 145.1mg; sodium 154.3mg. Full Nutrition
Advertisement