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Tangy Pineapple Chicken

By: Jean Ecos

"Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin."

Rate/Review | Read Reviews (45)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 (20 ounce) can unsweetened sliced pineapple
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Hot cooked rice

Directions

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice.

Footnotes

Nutritional Analysis: One serving (calculated without rice) equals 351 calories, 736 mg sodium, 73 mg cholesterol, 44 gm carbohydrate, 28 gm protein, 8 gm fat. Diabetic Exchanges: 4 very lean meat, 3 fruit, 1/2 fat.