Black Russian Pineapple Chicken



  • 6 skinless boneless chicken breasts
  • 2 Tbsp flour, if needed
  • 8 Ounce mushrooms, sliced
  • 3 Tbsp brown sugar, more or less to taste (plus extra to sprinkle on pineapple rings)
  • 0.25 cup Kahlua or other brand
  • 1 tsp chicken base (chicken paste)
  • 3 garlic cloves, chopped
  • 0.25 cup chopped onion
  • 1 1 can sliced pineapple, reserve juice
  • olive oil
  • Juice from sliced canned pineapple


Sauté seasoned chicken ¾ of the way done, remove from frying pan and reserve. (Chicken will be returned later to cook completely). Remove pineapple rings from can, place on cookie sheet. (Reserve juice) Sprinkle with brown sugar and place in broiler to slightly brown for color.  Remove from broiler and cover to keep warm. In frying pan with left over grease sauté onion and garlic, add chicken base, stir. Add Kahlua, brown sugar and juice, stir. Add mushrooms, cook until soft. Add flour to thicken juices, if needed. Return chicken to pan, flipping to coat on both sides. Simmer on med heat until chicken is completely cooked. Serve over rice with pineapple rings.