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Pineapple, spice & rum glazed chicken


  • Combine 3 tbsp oil and 1 tbsp brown sugar with the onion powder, sea salt, coriander, allspice, thyme, cinnamon and garlic. 
  • Smear the paste all over the chicken breasts and refrigerate for up to 1 hour.
  • When ready, put the butter, ¼ cup sugar, the rum and pineapple juice in a heavy-bottomed pot. Mix well and bring to the boil. Then turn the heat down and cook until the liquid is reduced by at least half to a glaze. (If separated, whisk well.) 
  • Then cook the chicken on a preheated ridged grill (or BBQ), brushing with the glaze towards the end.
  • When the chicken is almost ready, deep-fry the sweet potato in 180°-190°C oil, not overcrowding the pot or deep-fryer. Then drain well on kitchen paper towels.
  • To serve, place the chicken on individual plates with a little extra glaze spooned on top and the chips alongside.


  • vegetable oil
  • brown sugar
  • 2 tspn onion powder
  • 1½ tspn sea salt with chilli or sea salt flakes
  • 1 tspn ground coriander
  • ½ tspn ground allspice
  • ½ tspn dried thyme
  • ½ tspn ground cinnamon
  • 2 garlic cloves, crushed
  • 4 skinless chicken breasts
  • 100 gm unsalted butter
  • ¼ cup dark rum
  • ¼ cup pineapple juice
  • 2 large sweet potatoes, peeled & very finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm