Description
A delightful and tangy Pineapple Chicken and Rice recipe featuring tender boneless chicken breasts simmered in a sweet and savory pineapple mustard sauce, served over fluffy cooked rice. This dish combines the tropical sweetness of pineapple with a hint of garlic and Dijon mustard for a balanced and flavorful meal perfect for a quick and satisfying dinner.
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
Sauce
- 1 can (20 oz.) sliced pineapple, drained (reserve the juice for the sauce)
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves, minced
To Serve
- 4 servings of cooked rice
Instructions
- Season Chicken: Season the boneless chicken breasts evenly with dried thyme, salt, and pepper to infuse flavor into the meat before cooking.
- Brown Chicken: Heat vegetable oil in a skillet over medium heat and brown the chicken breasts until they develop a golden crust, sealing in the juices.
- Prepare Pineapple: Drain the pineapple slices from the can, reserving the juice for use in the sauce.
- Mix Cornstarch and Juice: Combine the cornstarch with 2 ounces of the reserved pineapple juice in a small bowl and set aside; this mixture will thicken the sauce later.
- Make Sauce Mixture: In a separate bowl, mix the remaining pineapple juice with Dijon mustard, honey, and minced garlic to create a flavorful sauce base.
- Simmer Chicken in Sauce: Pour the mustard and pineapple juice mixture into the skillet with the chicken, cover, and let it simmer gently for 15 minutes to allow the flavors to meld and the chicken to cook through.
- Thicken Sauce: Remove the chicken from the skillet and stir the cornstarch and juice mixture into the pan sauce. Bring the sauce to a boil to thicken, stirring frequently to avoid lumps.
- Combine and Heat: Return the chicken breasts to the pan, add the pineapple slices on top, cover, and cook for an additional 2 to 3 minutes until heated through and the sauce is glossy.
- Serve: Plate the cooked rice and spoon the pineapple chicken mixture over the top for a complete and satisfying meal.
Notes
- Use fresh garlic for best flavor in the sauce.
- Adjust honey quantity based on your preferred sweetness level.
- For a low-sodium option, reduce or omit added salt and use low-sodium canned pineapple.
- You can substitute cooked jasmine or basmati rice for a fragrant pairing.
- To ensure chicken is fully cooked, use a meat thermometer; the internal temperature should reach 165°F (74°C).
