Name: Tangy Pineapple Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each) -; 1 teaspoon dried thyme -; 1/2 teaspoon salt -; 1/8 teaspoon pepper -; 1 tablespoon canola oil -; 1 can (20 ounces) unsweetened sliced pineapple -; 1 tablespoon cornstarch -; 1/4 cup Dijon mustard -; 1/4 cup honey -; 2 garlic cloves, minced -; Hot cooked rice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tangy Pineapple Chicken

1. 4 boneless skinless chicken breast halves (4 ounces each) -

2. 1 teaspoon dried thyme -

3. 1/2 teaspoon salt -

4. 1/8 teaspoon pepper -

5. 1 tablespoon canola oil -

6. 1 can (20 ounces) unsweetened sliced pineapple -

7. 1 tablespoon cornstarch -

8. 1/4 cup Dijon mustard -

9. 1/4 cup honey -

10. 2 garlic cloves, minced -

11. Hot cooked rice -

How to cook deliciously - Tangy Pineapple Chicken

1. Stage

Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside.

2. Stage

Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken and keep warm.

3. Stage

Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice.