Description
This Pineapple Chicken and Rice recipe is a delightful blend of tender chicken breasts simmered in a tangy, sweet pineapple mustard sauce, served over fluffy cooked rice. The pineapple adds a tropical twist to this quick and easy stovetop dish, making it perfect for a flavorful weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Chicken
- 1 and a half pounds boneless chicken breasts
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
Sauce and Garnish
- 1 can (20 oz.) sliced pineapple, juice reserved
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves, minced
Side
- 4 servings of cooked rice
Instructions
- Season the chicken: In a bowl, sprinkle the chicken breasts evenly with dried thyme, salt, and pepper to infuse the meat with a balanced flavor profile.
- Brown the chicken: Heat vegetable oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until they develop a golden-brown crust on both sides, sealing in the juices.
- Prepare the pineapple: Drain the canned pineapple slices, making sure to reserve all the juice for the sauce preparation.
- Make the cornstarch slurry: In a small bowl, mix the cornstarch with 2 ounces of the reserved pineapple juice until smooth; set aside. This will help thicken the sauce later.
- Prepare the mustard sauce: In another bowl, combine the remaining pineapple juice with Dijon mustard, honey, and minced garlic, blending the flavors that will complement the chicken perfectly.
- Simmer the chicken in sauce: Pour the mustard mixture into the skillet with the browned chicken. Cover the pan and let it simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld.
- Thicken the sauce: Remove the chicken breasts temporarily from the pan. Stir the cornstarch mixture into the sauce, then bring it to a boil to activate the thickening properties.
- Combine chicken and pineapple slices: Return the chicken to the pan, add the drained pineapple slices on top, cover again, and cook for an additional 2-3 minutes to warm the pineapple and blend the flavors.
- Serve: Plate the pineapple chicken over warm cooked rice, spooning extra sauce and pineapple slices over the top for a perfectly balanced meal.
Notes
- Use fresh pineapple if preferred, but adjust the amount of juice accordingly.
- Cook the rice ahead of time or use leftover rice to save time.
- Adding a splash of soy sauce or ginger in step 5 can add an Asian-inspired flavor twist.
- For a thicker sauce, let it simmer uncovered for a couple more minutes after adding the cornstarch slurry.
- Chicken thighs can be used in place of breasts for juicier meat but may require longer cooking time.
