Description
Discover how to make a delightful Pineapple Chicken and Rice dish in just 30 minutes. Perfectly balanced flavors await! Click for the full recipe and cooking tips.
Ingredients
- 1 and a half pounds boneless chicken breasts
- 1 teaspoon (5 ml) dried thyme
- 1/2 teaspoon (3 ml) salt
- 1/8 teaspoon (1 ml) pepper
- 1 tablespoon (15 ml) vegetable oil
- 1 can 20 oz (567 g). sliced pineapple, save the juice for the sauce
- 1 tablespoon (15 ml) cornstarch
- 1/4 cup (60 ml) Dijon mustard
- 1/4 cup (60 ml) honey
- 2 garlic cloves, minced
- 4 servings of cooked rice.
Instructions
- Sprinkle the chicken with thyme, salt, and pepper.
- Sauté the chicken in vegetable oil over medium heat until it browns.
- Strain the pineapple slices, keeping the juice aside.
- Mix cornstarch with 2 ounces of pineapple juice and set it aside.
- In another bowl, combine the remaining juice with Dijon mustard, honey, and minced garlic.
- Pour the Dijon mixture into the pan, lower the heat, and cover the pan.
- Let it cook gently for 15 minutes.
- Take the chicken out of the pan.
- Stir the cornstarch mixture and pour it into the pan, bringing it to a boil.
- Continue stirring for 2 minutes.
- Lower the heat and place the chicken back in the pan. Turn the chicken to thoroughly coat it with the sauce.
- Arrange the pineapple slices over and around the chicken in the pan, cover, and let them warm for 2-3 minutes.
- Present the dish atop cooked rice.
Notes
- Thoroughly coat the chicken with thyme, salt, and pepper for even seasoning.nSauté the chicken to a golden-brown for added flavor depth.nBlend the Dijon mixture well for a smooth, consistent sauce.
