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Tangy Pineapple Chicken Recipe

Tangy Pineapple Chicken Recipe photo by Taste of Home

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

This recipe is:

Quick

Diabetic Friendly

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Tangy Pineapple Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 can (20 ounces) 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 the thyme, salt and pepper. In a large 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 the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice. Yield: 4 servings.

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

Originally published as Tangy Pineapple Chicken in Taste of Home February/March 1999, p8

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Tangy Pineapple Chicken

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Reviewed on May. 20, 2013 by JKvigne

The whole family loved it! Very tasty.

Reviewed on Jul. 09, 2012 by vewebber58

Made this....we loved it.....now in my file of favorites!

Reviewed on Jan. 30, 2012 by blgpts

wonderful recipe! subbed fresh pineapple & a 6 oz. can of juice for canned pineapple. Added peppers, green onions, and served over saffron rice. Its a keeper.

Reviewed on Jun. 24, 2010 by righter1

I didn't have Dijon mustard and substituted a smaller amount of honey mustard, and it still turned out good! A nice change of pace from the savory chicken I usually make.

Reviewed on Apr. 20, 2010 by lpeters86

This recipe is AMAZING! The honey and pineapple compliment each other well; I am always being asked for the recipe.