Jamaican Chicken Calypso

Yield: 4 servings

8 ounce can pineapple chunks in juice
1/2 cup rum
3 Tablespoons lime juice
2 Tablespoons soy sauce
1 Tablespoon dark brown sugar
2 teaspoons curry powder
2 cloves garlic, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
4 chicken breast halves on bone (about 2 pounds)
11 ounce can mandarin oranges, drained
1 lime, cut into wedges (optional)

Drain juice from pineapple chunks into shallow non-metal dish large enough
to hold chicken. Cover and refrigerate fruit for later use. To pineapple
juice, add rum, lime juice, soy sauce, dark brown sugar, curry powder,
garlic, ginger, cloves and red pepper flakes. Stir to blend.

Add chicken to marinade, turning to coat well. Leave chicken skin side
down. Cover and marinate in refrigerator 3 to 6 hours.
Drain marinade from chicken; reserve. Place chicken, skin side up, in
shallow roasting pan.
Bake, uncovered, in preheated moderate oven (375 degrees), basting often
with pan juices and leftover marinade, 35 minutes. Add reserved pineapple
chunks and mandarin oranges to pan. Bake 5 to 10 min. longer or until
chicken is no longer pink near bone.

To serve, arrange chicken with pineapple and mandarin oranges on platter.
Skim fat from pan juices and pour juices over chicken. Garnish with lime
slices, if you wish.

Source: Unknown

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