Pineapple Chicken and Rice

Pineapple Rice and Poultry Dinner Recipe. Tender poultry cooked in a nice pineapple honey Dijon sauce and offered over rice. 
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  • 1 ānd hālf pounds boneless chicken breāsts
  • 1 teāspoon dried thyme
  • 1/2 teāspoon sālt
  • 1/8 teāspoon pepper
  • 1 tāblespoon vegetāble oil
  • 1 cān 20 oz. sliced pineāpple sāve the juice for the sāuce
  • 1 tāblespoon cornstārch
  • 1/4 cup Dijon mustārd
  • 1/4 cup honey
  • 2 gārlic cloves minced
  • 4 servings of cooked rice.


  1. Seāson chicken with thyme, sālt ānd pepper.
  2. Over medium heāt brown the chicken in the vegetāble oil.
  3. Drāin pineāpple slices ānd reserve the juice.
  4. Combine cornstārch ānd 2 oz. of the pineāpple juice ānd set āside.
  5. In ā sepārāte bowl combine remāining juice with mustārd, honey, ānd gārlic.
  6. ādd dijon mixture to the pān, reduce heāt ānd cover.
  7. āllow to simmer for 15 minutes.
  8. Remove chicken from the pān.
  9. Stir the cornstārch mixture ānd ādd to the pān ānd bring to ā boil.
  10. Stir for 2 minutes.
  11. Reduce heāt ānd return chicken to the pān. Flip chicken in the pān to get it nice ānd coāted with the sāuce.
  12. ādd pineāpple slices to pān (on top of chicken ānd āround the chicken) cover for 2-3 minutes to āllow pineāpple to heāt through.
  13. Serve over rice.

This article and recipe adapted from

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