Pineapple Chicken Rundown

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

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 Variations

• For a special presentation, serve in pineapple halves with the flesh scooped out.