Honey Pineapple Chicken Recipe
- 3 pounds boneless skinless chicken breast halves
- 2 tablespoons canola oil
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/3 cup lemon juice
- 1/4 cup butter, melted
- 2 tablespoons prepared mustard
- 2 teaspoons reduced-sodium soy sauce
- 1. In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken.
Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 8 servings.
1 serving equals 455 calories, 13 g fat (5 g saturated fat), 109 mg cholesterol, 226 mg sodium, 50 g carbohydrate, 0 fiber, 35 g protein.
Reviews for Honey Pineapple Chicken
"My Mom is handicapped, elderly and cannot get out much anymore. Finding new things to eat that are appealing to her is a tedious task. I made this for her (and me). She and I loved it! Anything that makes my Mom want seconds, at her age, is a 5 star . I did cube the chicken before frying to allow it to cook quicker and make it easier for my mother to handle. Great recipe!!"
"For some reason my chicken was dry too. Perhaps I cooked it to long when I was browning it. Next time I think I will avoid that step. Great flavor and no complained. Will make it again."
"This is a little sweet as others stated, but so good! I have made it many times since first published, even for a Christmas buffet. You can sprinkle the chicken breasts with salt, pepper and garlic powder to give a little more balance to the sweetness of this dish, I too serve it with white rice. My super picky little boy loves this chicken, it is the only meat he doesn't put ketchup on! I often shred the leftover chicken and we have pulled BBQ chicken sandwiches the next day."
"This was excellent. I served it over white rice with steamed broccoli on the side. Very moist and very good."
"The chicken turned out dry and was a little too sweet."
"This was a little too sweet for my taste but my husband loved it."
"Soooo good! I will make this again and again! Taste's really yummy over rice."
"We didn't care for this one. It sounded good, though."
"I fixed this for dinner last night. It was really good and so easy. I followed others that posted on this and had rice and steamed vegetables with it. It was different from most anything else we usually have, but we all enjoyed it. I will be cooking it again!"
"I made this dish for a birthday dinner, and it was outstanding! The dryness of the chicken breasts that other may have had, might have been to the thickness of the breasts. I chose thicker chicken breasts and it was moist and so tasty! A great change for chicken breasts, I served this with white rice and it was perfection!"
"I cooked my chicken breasts for 3 hours and had no problem with them being dry. Then again, I only had 2 breasts floating in a full recipe of the "juice." I used honey mustard for the prepared mustard, and it tasted fine. Next time, I think I will cut the brown sugar back to 3/4c. I served this with Taste of Home's "Baked Rice Pilaf" (the recipe with shredded carrots) and poured some of the extra "juice" on the rice. It was fabulous. Dinner was just a little sweeter than I like, hence the change I would make next time."
"The flavor of this dish was great. I served it with broccoli and white rice. That said, the chicken was a little dry -- not sure if that's something I did wrong? I probably won't make it again."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.