Tangy Pineapple Chicken
Tangy Pineapple Chicken is an moderately easy dinner. Made with 4 boneless skinless chicken breast halves (1 lb.), 1 tsp. dried thyme, 1/2 tsp. salt, 1/8 tsp. pepper and 1 tbsp. vegetable oil, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Sprinkle chicken with thyme, salt and pepper.
In a 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 mustard, honey, garlic and remaining pineapple juice; mix well.
Add to pan and bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes or until chicken juices run clear. Remove chicken and keep warm.
Stir cornstarch mixture and add to pan; bring to a boil.
Boil and stir for 2 minutes.
Return chicken to pan.
Top with pineapple and heat through.
Serve over rice.
Yield
4 servings.
π· Perfect Pairings
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