PREP TIME: 10 minutes | COOK TIME: 30 minutes | TOTAL TIME: 40 minutes
This dish is a family favorite! Not only is it easy and delicious, but it takes advantage of the seasonal abundance of pineapples.
1 and 1/2 lb boneless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can 20 oz. Slice the pineapple and save the juice for sauce
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 cloves of garlic, minced
4 portions of cooked rice
Season the chicken with salt, pepper, and thyme.
The vegetable oil will brown the chicken on medium heat.
Drain the pineapple slices and save the juice
Mix cornstarch with 2 oz. Mix the cornstarch with 2 oz. pineapple juice.
Combine the remaining juice with honey, mustard, and garlic in a separate bowl.
Mix dijon ingredients in a saucepan. Reduce heat, cover and cook for 5 minutes.
Let simmer for 15 minutes.
Remove the chicken from the skillet.
Mix the cornstarch and stir it into the saucepan. Bring to a boil.
Stir for 2 minutes.
Reduce heat and return the chicken to the saucepan. To coat the chicken with the sauce, flip it over.
Place pineapple slices in the pan, on top of the chicken and around it. Cover for 2 to 3 minutes to let the pineapple heat through.
Serve over rice.
Amount Per Serving: CALORIES: 436TOTAL FAT: 5gUNSATURATED FAT: 0gCARBOHYDRATES: 62gSUGAR: 31gPROTEIN: 32g