Total Time
Prep 10 mins
Cook 20 mins

I got this recipe from Taste Of Home years ago and it was a family favorite for a long time. For some reason I had not made it in forever. We got back from Hawaii and I wanted to make a dish commemorating the trip and remembered this recipe. I made it and it was as delicious as I remembered. I hope you all enjoy it as much as we do!

Ingredients Nutrition


  1. Sprinkle chicken with thyme, salt and pepper.
  2. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
  3. Cut pineapple rings in half and set aside.
  4. Combine cornstarch and 2 tablespoons juice until smooth; set aside.
  5. Combine mustard, honey, garlic and remaining pineapple juice; mix well.
  6. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
  7. Remove chicken and keep warm.
  8. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
  9. Return chicken to pan. Top with pineapple; heat through.
  10. Serve over rice.


Most Helpful

Loved it! Though I made a few changes...omitted dijon mustard (didn't have any) and added 1 tsp of each: tarragon, poultry seasoning and ginger. (Needed more spice for my taste) Thanks for sharing this one!

hojo July 21, 2007

Made for Pick a Chef and a real winner! The only change I made was to make it with pineapple tidbits instead of slices. I served this with brown rice. Thanks for posting!

* Pamela * May 11, 2007

This is a great meal, my boyfriend loves it. It has become one of our favorites.

f_ahsile March 26, 2007

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