Tangy Pineapple Chicken

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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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

READ REVIEWS (18)

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.

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.

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REVIEWS

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Reviewed on Mar. 19, 2007 by Lindy

This was delicious and so easy! I used sesame oil instead of vegetable oil, and cut the chicken breasts into large chunks so it would cook faster. I also used a fresh pineapple plus some canned pineapple juice. The mustard and pineapple are a great combination!

4 users found this review helpful

Reviewed on Mar. 9, 2007 by Tiff

My husband and I love this recipe! We used 2 15.5 oz cans of pineapple chunks and thought that worked well. we will be making this recipe a lot! I cant wait to share it with friends!!! We used Zataran's Carribean rice instead of regular white rice and it added even more flavor.

3 users found this review helpful

Reviewed on Jan. 28, 2007 by Keilypie

This was good. I added a splash of soy sauce after I thickened it. I just thought it needed it. I also added some diced bell pepper, carrot and brocoli during the last few minutes of cooking. This made it a complete meal in one when served over brown rice. Next time I might cut the chicken into bite size pieces before cooking. Just a thought.

2 users found this review helpful

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