Tangy Pineapple Chicken

Name: Tangy Pineapple Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon vegetable oil; 1 (20 ounce) can pineapple, unsweetened and sliced; 1 tablespoon cornstarch; 1/4 cup Dijon mustard; 1/4 cup honey; 2 garlic cloves, minced

(1)

Recipe by Kelly

Low in fat this chicken is tender with a nice tangy sauce. Serve over rice.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

boneless skinless chicken breasts
1

teaspoon dried thyme
¹⁄₂

teaspoon salt
¹⁄₈

teaspoon pepper
1

tablespoon vegetable oil
1

(20 ounce) can pineapple, unsweetened and sliced
1

tablespoon cornstarch
¹⁄₄

cup Dijon mustard
¹⁄₄

cup honey
2

garlic cloves, minced

DIRECTIONS

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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