Description
A vibrant and flavorful Pineapple Chicken and Rice recipe featuring tender boneless chicken breasts simmered in a sweet and tangy pineapple sauce with Dijon mustard and honey, served over fluffy cooked rice. This dish combines juicy pineapple slices and a rich, savory glaze, perfect for a quick and satisfying family meal.
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 and Toppings
- 1 can (20 oz.) sliced pineapple, juice reserved
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves, minced
To Serve
- 4 servings cooked rice
Instructions
- Season the Chicken: Season the boneless chicken breasts evenly with dried thyme, salt, and pepper to ensure they are flavorful throughout cooking.
- Brown the Chicken: Heat vegetable oil in a pan over medium heat. Add the seasoned chicken breasts and brown them on both sides, approximately 3-4 minutes per side, until nicely colored but not fully cooked through.
- Prepare Pineapple: Drain the canned pineapple slices, reserving all the juice for use in the sauce and thickening mixture.
- Make Cornstarch Slurry: In a small bowl, combine 1 tablespoon cornstarch with 2 ounces of the reserved pineapple juice. Stir until smooth and set aside to prevent lumps when thickening the sauce later.
- Mix Sauce Ingredients: In another bowl, combine the remaining pineapple juice with 1/4 cup Dijon mustard, 1/4 cup honey, and the minced garlic cloves. Stir well to create a rich, tangy sauce base.
- Simmer Chicken in Sauce: Pour the mustard-pineapple mixture into the pan with the browned chicken. Cover the pan and simmer over medium-low heat for 15 minutes, allowing the chicken to cook through and absorb the flavors.
- Thicken the Sauce: Remove the chicken temporarily from the pan. Stir the reserved cornstarch slurry into the simmering sauce and bring it to a boil, cooking until the sauce thickens noticeably, about 1-2 minutes.
- Finish Cooking: Return the chicken breasts to the pan, add the drained pineapple slices on top, cover, and cook for an additional 2-3 minutes to heat the pineapple and meld flavors.
- Serve: Spoon the pineapple chicken and sauce over cooked rice and serve immediately for a delicious and comforting meal.
Notes
- Use fresh cooked rice or store-bought steamed rice for convenience.
- Adjust honey amount to taste if a sweeter or less sweet sauce is preferred.
- Pineapple juice can be strained if pulp is undesired in the sauce.
- For extra flavor, garnish with chopped fresh parsley or green onions before serving.
- Chicken thighs can be substituted for chicken breasts for a juicier result.
