Tangy Pineapple Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
Ingredients
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4 boneless skinless chicken breast halves (4 ounces each)
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon canola oil
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1 can (20 ounces) unsweetened sliced pineapple
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1 tablespoon cornstarch
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1/4 cup Dijon mustard
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1/4 cup honey
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2 garlic cloves, minced
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Hot cooked rice
Directions
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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.
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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 thermometer reads 170°. Remove chicken and keep warm.
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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.
Nutrition Facts
1 each: 351 calories, 8g fat (0 saturated fat), 73mg cholesterol, 736mg sodium, 44g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fruit, 1/2 fat.
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