tangy pineapple chicken

Name: Tangy Pineapple Chicken
Yield: 4
Ingredients: 4 - (1 lb) boneless skinless chicken breast halves; 1 teaspoon(s) dried thyme; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 tablespoon(s) vegetable oil; 1 can(s) (20 oz) unsweetened sliced pineapple; 1 tablespoon(s) cornstartch; 1/4 cup(s) dijon mustard; 1/4 cup(s) honey; 2 - garlic cloves, minced; - hot cooked rice

(1 RATING)

39 Pinches

Beth Ellefson

Shelbyville, IN

Updated on Dec 18, 2011

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yield 4 serving(s)

Ingredients

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

How To Make tangy pineapple chicken

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.

Step 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.
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