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Tangy Pineapple Chicken Recipe

Tangy Pineapple Chicken Recipe

Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Full-Bodied White Wine

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