Description
This Pineapple Chicken and Rice recipe combines tender, juicy chicken breasts with a sweet and tangy pineapple sauce, infused with Dijon mustard, honey, and garlic. Cooked on the stovetop, this flavorful one-pan dish is perfect for a quick and satisfying weeknight meal served over fluffy cooked rice.
Ingredients
Scale
Chicken and Seasoning
- 1 and a half pounds boneless chicken breasts
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
Pineapple Sauce
- 1 can (20 oz.) sliced pineapple, juice reserved
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves, minced
Serving
- 4 servings of cooked rice
Instructions
- Season Chicken: Season the boneless chicken breasts evenly with dried thyme, salt, and pepper to build flavor.
- Brown Chicken: Heat vegetable oil in a skillet over medium heat and brown the chicken breasts on both sides until golden, about 3-4 minutes per side.
- Prepare Pineapple: Drain the pineapple slices from the can, reserving the juice for making the sauce.
- Mix Cornstarch Slurry: Combine cornstarch with 2 ounces of the reserved pineapple juice in a small bowl and set aside; this will help thicken the sauce.
- Combine Sauce Ingredients: In the same bowl, mix the remaining pineapple juice, Dijon mustard, honey, and minced garlic until well blended.
- Simmer Chicken in Sauce: Pour the mustard-pineapple mixture over the browned chicken in the skillet. Cover and simmer on low heat for 15 minutes, allowing the chicken to cook through and flavors to meld.
- Thicken Sauce: Remove the chicken breasts from the pan. Stir the prepared cornstarch slurry into the sauce in the skillet; bring the sauce to a gentle boil to thicken.
- Finish with Pineapple: Return the chicken breasts to the pan, add the drained pineapple slices, cover and cook for an additional 2-3 minutes to heat through and blend flavors.
- Serve: Serve the pineapple chicken hot over cooked rice for a complete and delicious meal.
Notes
- Use fresh garlic instead of pre-minced for more vibrant flavor.
- For a gluten-free version, ensure the Dijon mustard and cornstarch are gluten-free certified.
- Adjust honey quantity to taste for desired sweetness.
- Cooking time may vary depending on the thickness of chicken breasts; ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Leftovers can be refrigerated up to 3 days or frozen for up to 1 month.
