Recipe for Pineapple Chicken and Rice
The Secret Ingredient
- 1 And A Half Pounds Boneless Chicken Breasts
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Tablespoon Vegetable Oil
- 1 Can 20 Oz. Sliced Pineapple, Save The Juice For The Sauce
- 1 Tablespoon Cornstarch
- 1/4 Cup Dijon Mustard
- 1/4 Cup Honey
- 2 Garlic Cloves, Minced
- 4 Servings Of Cooked Rice.
Instructions
- Season Chicken With Thyme, Salt, And Pepper.
- Over Medium Heat Brown The Chicken In The Vegetable Oil.
- Drain Pineapple Slices And Reserve The Juice.
- Combine Cornstarch And 2 Oz. Of The Pineapple Juice And Set Aside.
- In A Separate Bowl Combine Remaining Juice With Mustard, Honey, And Garlic.
- Add Dijon Mixture To The Pan, Reduce Heat And Cover.
- Allow To Simmer For 15 Minutes.
- Remove Chicken From The Pan.
- Stir The Cornstarch Mixture And Add To The Pan And Bring To A Boil.
- Stir For 2 Minutes.
- Reduce Heat And Return Chicken To The Pan. Flip Chicken In The Pan To Get It Nice And Coated With The Sauce.
- Add Pineapple Slices To The Pan (On Top Of The Chicken And Around The Chicken) Cover For 2-3 Minutes To Allow Pineapple To Heat Through.
- Serve Over Rice.
Prep Time: 30 Minutes | Cooking Time: 1 Hour 5 Minutes | Total Time: 5 Hours 35 Minutes | Kcal: 720 Per Slice | Servings: 12 Slices
