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Tangy Pineapple Chicken

 Tangy Pineapple Chicken
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Tangy Pineapple Chicken (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.