Ingredients
Scale
- 1 and a half pounds of boneless chicken breasts
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/8 teaspoon of pepper
- 1 tablespoon of vegetable oil
- 1 can (20 oz.) of sliced pineapple (juice reserved)
- 1 tablespoon of cornstarch
- 1/4 cup of Dijon mustard
- 1/4 cup of honey
- 2 garlic cloves, minced
- 4 servings of cooked rice
Instructions
- Begin by seasoning the chicken breasts with thyme, salt, and pepper.
- Heat a skillet over medium and brown the chicken in vegetable oil.
- Drain the pineapple slices, making sure to keep the juice for later use.
- In a small bowl, mix cornstarch with 2 oz. of the reserved pineapple juice.
- Combine the remaining pineapple juice, Dijon mustard, honey, and minced garlic in another bowl.
- Pour the Dijon mixture into the skillet, reduce heat to low, cover, and let it simmer for 15 minutes.
- Take the chicken out of the skillet.
- Stir the cornstarch mixture again and add it to the skillet. Bring to a boil, stirring constantly until the sauce thickens.
- Lower the heat, return the chicken to the skillet, and flip to coat it in the sauce.
- Place the pineapple slices around and on top of the chicken. Cover and cook for another 2-3 minutes.
- Serve the dish over cooked rice.
- Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used. Ensure it’s ripe for the best flavor and sweetness. You’ll need about 20 oz. of fresh pineapple slices and a cup of pineapple juice for the recipe.
- Is it possible to make this recipe gluten-free? Yes, by substituting the soy sauce with a gluten-free alternative and ensuring your cornstarch and mustard are gluten-free, you can easily make this dish suitable for a gluten-free diet.
- Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs can offer more flavor due to their higher fat content. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.
- Category: Recipe
- Method: Bake
- Cuisine: American