Tangy Pineapple Chicken

Tangy Pineapple Chicken

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Beth Ellefson

By
@belle2354

.

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

How to Make Tangy Pineapple Chicken

Step-by-Step

  1. Sprinkle 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.
  2. Combine 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.

Printable Recipe Card

About Tangy Pineapple Chicken

Course/Dish: Chicken



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