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Tangy Pineapple Chicken Print Email


2 whole chicken breasts without skin
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp vegetable oil
1/2 can pineapple chunks in juice
1 TBS cornstarch
1/8 cup Dijon mustard
1/8 cup honey
1 clove garlic minced
Rice cooked

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.

Meanwhile, drain pineapple reserving the juice. Combine cornstarch and 2 Tablespoons juice until smooth. Set aside.

Combine mustard, honey, garlic and remaining 1/2 of the can of pineapple juice; mix well.

Add to pan, bring to boil, reduce heat; cover and simmer for 15 20 minutes. Remove chicken and keep warm.

Stir cornstarch mixture and add to pan; bring to boil for 2 minutes.

Return chicken to pan, top with a few of the pineapple chunks and heat thoroughly. Serve over rice.

Servings: 2

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