Pineapple Chicken and Rice

Pineapple Chicken and Rice #Chicken #Rice #Pineapple


  • 1 and 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.


  • 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 pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
  • Serve over rice.

This article and recipe adapted from

Click to comment