Tangy Pineapple Chicken

"Low in fat this chicken is tender with a nice tangy sauce. Serve over rice."
photo by a food.com user photo by a food.com user
Ready In:




  • Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.
  • Meanwhile, drain pineapple, reserving the juice. Cut the 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; 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.

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  1. A friend gave this to me years ago. She found it in Taste of Home. The first time I made it, I followed the directions, but it was just okay. Earlier this week, I had some freshly cut pineapple to use up so I tried it again with a few small changes. I seasoned and browned the chicken as directed, but I then turned down the heat and let the chicken cook through in a covered pan. While the chicken was cooking, I mixed the mustard, honey, and garlic. Once the chicken was finished, I poured in the mustard mix and flipped the chicken to coat it. I then added the juice from the bottom of the pineapple bowl and stirred it in. Once everything was cooked/hot, I added about 3/4 - 1 C freshly cubed pineapple and covered it long enough to warm the pineapple. I served it over rice. It was so much better than with the unsweetened, canned stuff. My friend liked it so much he swiped the rest his lunch the next day.


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