1 pound skinless, boneless chicken breast meat
1 (3 ounce) can condensed cream of chicken soup
4 tablespoons rum
1/2 cup yellow mustard
1 (1 ounce) cup barbecue sauce
2 cups fresh pineapple, quartered
3 tablespoons chopped fresh ginger
3 tablespoons finely chopped onion
6 tablespoons rice wine vinegar
1 cup hot water
1 teaspoon dried minced onion
Place chicken in medium stockpot - boil 10 minutes. Reduce heat to medium and cover. Reduce heat to medium high. Reduce heat to low and simmer 15 minutes. Add rum to skillet and stir. Saute chicken until charred, about 4 minutes. Transfer chicken to serving dish. Add green mustard, barbecue sauce, pineapple, ginger, orange peel and onion. Add pineapple, ginger and orange peel to dish.
Stir shrimp, scallops and cooking wine into chicken mixture. Garnish with green pepper. Serve chicken over rice and pineapple.