Pineapple Chicken and Rice

Ingredients

• 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, juice reserved
• 1 tablespoon cornstarch
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 garlic cloves, minced
• 4 servings of cooked rice

Directions

1. Prepare the Chicken: Season chicken breasts evenly with thyme, salt, and pepper.
2. Brown the Chicken: In a skillet over medium heat, brown the chicken on both sides in vegetable oil.
3. Prepare the Pineapple: Drain the pineapple slices, making sure to reserve the juice for later use.
4. Thicken the Sauce: Dissolve cornstarch in 2 ounces of the reserved pineapple juice in a small bowl; set aside for later.
5. Create the Sauce: In a separate bowl, mix the remaining pineapple juice with Dijon mustard, honey, and minced garlic.
6. Cook with Sauce: Add the mustard-honey mixture to the skillet, reduce heat to low, cover, and let it simmer for 15 minutes.
7. Thicken the Sauce: Remove the chicken, and stir the cornstarch mixture once more before adding it to the skillet.
8. Bring it to a boil, stirring continuously for 2 minutes until the sauce thickens.
9. Combine: Return the chicken to the skillet and flip to coat with the sauce.
10. Arrange pineapple slices around and on top of the chicken, cover, and cook for an additional 2-3 minutes to warm the pineapple.
11. Serve: Place the chicken and pineapple on a bed of cooked rice, spooning over any extra sauce.

Nutritional Information

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 350 kcal per serving
Servings: 4