Ingredients Jump to Instructions ↓

  1. 4 (4 ounce) boneless skinless chicken breast halves

  2. 1 teaspoon dried thyme

  3. 1/2 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1 tablespoon vegetable oil

  6. 1 (20 ounce) can unsweetened sliced pineapple

  7. 1 tablespoon cornstarch

  8. 1/4 cup Dijon mustard

  9. 1/4 cup honey

  10. 2 garlic cloves, minced Hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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.


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