4-6 lb. boneless chicken breast halves
1 (17 oz.) can crushed pineapple in own juice
1 oz. unsweetened lime juice
1 oz. light rum
1 tbsp. sesame oil

Marinate chicken in rum and juices overnight in flat rectangular pan at least 14 x 8 x 2 inches. When ready to begin; remove chicken to non-stick skillet and sear in oil until light cream color. Remove marinade to bowl and reserve. Place chicken back in pan and cover with marinade, baking at 350 degrees until chicken golden brown and tender.