1 medium pineapple (1 kg), peeled, without core, cut into small triangles
1/4 cup rum (60 ml)
1 whole jalapeño pepper
2 tablespoons salt
1/2 tablespoon black pepper
1 nutmeg pit
1 small chicken breast (1.3 kg), without skin and bones, cut into pieces
3 tablespoons olive oil
1 medium onion (100 g), chopped
1 tablespoon chopped fresh parsley
1 medium pineapple (1 kg), peeled, without core, cut into small triangles
1/4 cup rum (60 ml)
1 whole jalapeño pepper
2 tablespoons salt
1/2 tablespoon black pepper
1 nutmeg pit
1 small chicken breast (1.3 kg), without skin and bones, cut into pieces
3 tablespoons olive oil
1 medium onion (100 g), chopped
1 tablespoon chopped fresh parsley
In a large bowl, place the pineapple, pour in the rum, add the jalapeño pepper, salt, black pepper, and nutmeg
Mix well and add the chicken pieces
Cover with plastic wrap and refrigerate for at least one day or 8 hours
Drain the chicken and reserve the pineapple and 3 tablespoons of the cooking liquid (discard the rest)
In a large skillet, heat the olive oil over medium heat
Add the onion, parsley, and chicken pieces and cook until golden brown (about 20 minutes)
Cover the skillet, reduce heat to low, and let simmer for about 20 minutes, adding the reserved cooking liquid in small increments until the chicken is almost cooked
Add the chopped pineapple, mix well, and cook until the chicken is tender (about 4 minutes)
Serve immediately
(Approximately 288 calories per serving)
