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DIRECTIONS

Bring 2-1/2 cups water to a boil in a 2-quart saucepan. When the water boils, add the rice, cover the pan, and remove from the heat until ready to serve.
Make a marinade in a medium-size bowl by combining the pineapple juice, soy sauce, rum, garlic, and ginger. Stir with a whisk to blend.
Cut the chicken (fresh or partially defrosted) into bite-size pieces and add them to the marinade. Stir to coat and set aside. Start heating the oil in a 12-inch nonstick skillet over low heat, while you slice the scallions, using all of the whites and enough of the tender green tops to make about 1-1/2 cups. Set aside.
Raise the heat under the skillet to high. Using a slotted spoon to reserve the marinade, lift the chicken into the skillet and cook, stirring from time to time, for 3 minutes. Meanwhile, combine the cornstarch and the water in a small container that has a lid and shake well until the lumps disappear. Add the mixture to the reserved marinade.
Add the scallions to the skillet, stir, and continue to cook until the chicken is no longer pink, 3 to 4 minutes. (Reduce the heat to medium-high if necessary.) While the chicken cooks, drain the water chestnuts.
Add the water chestnuts and marinade to the skillet and stir to mix well. Cook until the sauce is thick, about 2 minutes, stirring constantly. Serve at once over a bed of the rice.