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Pineapple Chicken and Rice

A delightful dish combining sweet pineapple and savory chicken, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless chicken breasts
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.125 teaspoon pepper
  • 1 tablespoon vegetable oil
For the Sauce
  • 1 can sliced pineapple (20 oz.), juice reserved
  • 1 tablespoon cornstarch
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 2 cloves garlic, minced
For Serving
  • 4 servings cooked rice

Method
 

Preparation
  1. Season the chicken with thyme, salt, and pepper.
  2. Over medium heat, brown the chicken in the vegetable oil.
  3. Drain the pineapple slices and reserve the juice.
  4. Combine cornstarch and 2 oz. of the pineapple juice in a small bowl and set aside.
  5. In a separate bowl, mix the remaining pineapple juice with mustard, honey, and minced garlic.
Cooking
  1. Add the Dijon mixture to the pan with the chicken. Reduce the heat and cover.
  2. Allow to simmer for 15 minutes.
  3. Remove the chicken from the pan.
  4. Stir the cornstarch mixture and add it to the pan. Bring to a boil and stir for 2 minutes.
  5. Reduce the heat and return the chicken to the pan, flipping it to coat with the sauce.
  6. Place the pineapple slices on top of the chicken and cover for 2-3 minutes to heat through.
  7. Serve over cooked rice.

Notes

For extra flavor, marinate the chicken in the seasoning for a few hours before cooking. You can use fresh pineapple instead of canned for a more vibrant taste. Consider adding vegetables such as bell peppers or snap peas for added crunch and nutrition. To store leftovers, let the dish cool completely, place in an airtight container, and refrigerate for up to 3 days.