Tangy Pineapple Chicken Recipe

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Tangy Pineapple Chicken

Beth Ellefson

By
@belle2354

.


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Rating:
★★★★★ 1 vote
Serves:
4

Ingredients

4
(1 lb) boneless skinless chicken breast halves
1 tsp
dried thyme
1/2 tsp
salt
1/8 tsp
pepper
1 Tbsp
vegetable oil
1 can(s)
(20 oz) unsweetened sliced pineapple
1 Tbsp
cornstartch
1/4 c
dijon mustard
1/4 c
honey
2
garlic cloves, minced
hot cooked rice

Step-By-Step

1Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside.

2Combine mustard, honey, garlic,and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice.

About this Recipe

Course/Dish: Chicken