Pineapple Chicken and Rice
A delightful combination of juicy chicken and sweet pineapple served over fluffy rice, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken breasts Fresh and high-quality for best results
- 1 teaspoon dried thyme Enhances flavor
- 0.5 teaspoon salt
- 0.125 teaspoon pepper
- 1 tablespoon vegetable oil For browning the chicken
- 1 can (20 oz.) sliced pineapple Reserve the juice for the sauce
- 1 tablespoon cornstarch For thickening the sauce
- 0.25 cup Dijon mustard Adds tanginess
- 0.25 cup honey Adjust sweetness to taste
- 2 cloves garlic, minced Adds flavor depth
- 4 servings cooked rice Serves as the base for the dish
Instructions
Preparation
- Season the boneless chicken breasts with dried thyme, salt, and pepper.
- In a large frying pan over medium heat, heat the vegetable oil and brown the seasoned chicken on both sides.
- Drain the pineapple slices, reserving the juice, and set the pineapple aside.
- In a separate bowl, mix the cornstarch with 2 ounces of reserved pineapple juice.
- In another bowl, combine the remaining pineapple juice, Dijon mustard, honey, and minced garlic.
- Pour the Dijon mixture over the browned chicken and lower the heat. Cover and simmer for approximately 15 minutes.
Sauce Preparation
- Remove the chicken from the pan and stir in the cornstarch mixture, bringing it to a gentle boil to thicken.
- After boiling for about 2 minutes, reduce heat again and return the chicken to the pan, coating it with the sauce.
Final Assembly
- Add the reserved pineapple slices, cover the pan for 2-3 minutes, letting the pineapple heat through.
- Serve the chicken and pineapple mixture over a bed of fluffy cooked rice.
Notes
Garnish with fresh herbs like parsley or cilantro for added flavor. Serve with steamed vegetables for a complete meal.