Pineapple Chicken and Rice
A delightful blend of sweet and savory flavors, this Pineapple Chicken and Rice recipe pairs tender chicken with a tangy mustard-honey sauce and juicy pineapple slices. Served over a bed of fluffy rice, it's a tropical twist on a classic dinner that's perfect for a weeknight meal or special occasion.
Ingredients
- 1 ½ pounds boneless chicken breasts
- 1 tsp dried thyme
- ½ tsp salt
- ⅛ tsp pepper
- 1 tbsp vegetable oil
- 1 can sliced pineapple 20 oz, reserve the juice
- 1 tbsp cornstarch
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 cloves garlic minced
- 4 servings cooked rice
Instructions
- Season the chicken breasts with thyme, salt, and pepper.
- In a large skillet over medium heat, add vegetable oil. Once hot, cook the chicken breasts until browned on both sides, about 5-7 minutes per side.
- Drain the pineapple slices, reserving the juice. Set the pineapple slices aside.
- In a small bowl, mix the cornstarch with 2 oz of the reserved pineapple juice until smooth. In another bowl, combine the remaining pineapple juice with Dijon mustard, honey, and minced garlic.
- Add the Dijon mixture to the skillet with the chicken. Reduce heat to low, cover, and simmer for about 15 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet. Stir the cornstarch mixture into the sauce and bring to a boil, stirring constantly until thickened, about 2 minutes.
- Return the chicken to the skillet, coating it with the sauce. Add pineapple slices on top of and around the chicken. Cover and heat for another 2-3 minutes until the pineapple is warmed through.
- Serve the chicken and pineapple slices over cooked rice. Drizzle any remaining sauce from the skillet over the top.
Notes
For a spicier version, add a pinch of red pepper flakes to the sauce.
Nutrition
Calories: 450kcal
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