Tangy Pineapple Chicken Recipe
A sweet and tangy sauce makes this Pineapple Chicken Recipe a wonderful dinner treat. Easy and healthy using chicken breast all you need is a fresh veggie and rice to make a quick delish dinner.
- 2 whole boneless skinless chicken breasts Cut horizontally to make cutlets
- 2 teaspoons fresh thyme
- salt and pepper to taste
- 1 tablespoon canola oil
- 20 ounce pineapple chunks in juice
- 2 Tablespoons cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 clove garlic -- minced
Cook rice, and keep warm.
Cut chicken into cutlets and pound gently with flat side of meat mallet to even out the thickness. Season with thyme, salt and pepper.
Heat skillet over medium high heat. Add oil and heat until hot. Add seasoned chicken breast and sautee until browned. Turning once. Cook about 3 minutes per side.
Drain pineapple reserving the juice. Combine cornstarch and 4 Tablespoons pineapple juice until smooth. Set aside.
Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add the mustard mixture to the pan and bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove chicken and keep warm.
Stir cornstarch mixture and add to pan; bring to boil for 2 minutes or until thickened. Return chicken to pan, top with a few of the pineapple chunks and heat thoroughly. Serve over rice.
Calories: 210kcal | Carbohydrates: 45g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 208mg | Fiber: 2g | Sugar: 38g | Vitamin A: 118IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg