Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup Malibu rum
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 2 cups cooked jasmine rice
  • 1 cup canned pineapple chunks, drained
  • 1 cup red bell pepper, diced
  • 1 cup cucumbers, diced
  • 1 avocado, sliced
  • 1/2 cup red onion, finely sliced
  • Lime wedges (for serving)

Instructions:

  1. In a medium bowl, whisk together the Malibu rum, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, and black pepper.
  2. Cut the chicken breasts into bite-sized pieces and add them to the marinade. Toss to coat the chicken thoroughly.
  3. Cover the bowl and let it marinate for at least 10 minutes (up to 1 hour for stronger flavor).
  4. Heat a large skillet over medium-high heat. Once hot, add a little oil to prevent sticking.
  5. Remove the chicken from the marinade and add it to the skillet. Cook the chicken for 5-7 minutes or until golden brown and cooked through.
  6. Pour the reserved marinade into the skillet and let it simmer for another 3-5 minutes until the sauce thickens slightly.
  7. In serving bowls, begin with a base of cooked jasmine rice.
  8. Layer with the sautéed chicken and sauce. Top each bowl with pineapple chunks, diced red bell pepper, cucumbers, avocado slices, and red onion.
  9. Garnish with fresh cilantro if desired, and serve with lime wedges on the side.