Pineapple Chicken and Rice

Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.

It is time for dinner! It is always great to have a chicken dinner recipe on hand. Especially a simple one with common ingredients. I typically serve this chicken recipe over rice and that is it! No other sides are needed. If I do add a side it is steamed broccoli or a vegetable medley.

In the recipe, cornstarch is used to thicken the sauce. Below I instruct you to mix together the cornstarch and some pineapple juice and set aside. While the cornstarch and pineapple juice sit it will start to thicken. Before you pour it into the pan give it another stir to loosen it up.

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, 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.

Instructions

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