Rundown is a type of Caribbean dish that uses a coconut milk sauce that is cooked down (run down) to reduce its volume and thicken it. Coconut rundown sauce goes well with fish, chicken or vegetables like potatoes and cabbage. This recipe from Guadeloupe is for chicken and balances the rich sauce with tangy chunks of pineapple.
Pineapple Chicken Rundown
Course: PoultryCuisine: Guadaloupe, Caribbean Islands4 to 6
servingsRundown is a type of Caribbean dish that uses a coconut milk sauce that is cooked down (run down) to reduce its volume and thicken it.
Ingredients
- Coconut rundown sauce
Oil — 2 tablespoons
Onion, finely chopped — 1
Garlic, minced — 3 or 4 cloves
Red or green bell pepper, finely chopped — 1
Scotch bonnet or jalapeño peppers, minced — 1 or 2
Dried thyme — 1 teaspoon
Coconut milk — 2 cups
Salt and pepper — to taste
- For the chicken
Oil — 3 tablespoons
Chicken breasts, boneless, skinless — 6 (6 to 8 ounces each)
Pineapple, cut into chunks — 2 cups
Heavy cream — 1/2 cup
Salt and pepper — to taste
Directions
- Add the 2 tablespoons of oil to a large saucepan and heat over medium flame. Add the onion, garlic, bell pepper, Scotch bonnet or jalapeño peppers and thyme and saute until cooked through but not browned, about 5 to 7 minutes.
- Stir in the coconut milk, salt and pepper and bring to a boil. Reduce heat to very low and simmer, stirring occasionally, until the sauce is thickened and reduced to about half its original volume, around 30 minutes.
- While the coconut rundown sauce is simmering, toss the chicken with the 3 tablespoons of oil and either grill, broil or saute it to brown it on both sides.
- Cut the browned chicken into bite-sized chunks and put it in a large pot with the rundown sauce, pineapple chunks and heavy cream. Add a little water if needed to loosen up the sauce.
- Bring the sauce to a boil, then reduce heat and simmer for about 10 to 15 minutes to cook the chicken through. Adjust seasoning with salt and pepper and serve with rice or boiled green bananas.
Pineapple Chicken Rundown Notes and Variations
- For a special presentation, serve in pineapple halves with the flesh scooped out.
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