Pineapple Chicken and Rice #dinner #chickendinner

Pineapple Chicken and Rice Dinner Recipe. Delicate chicken cooked in a sweet pineapple nectar Dijon sauce and served over rice.

It is the ideal opportunity for supper! It is constantly extraordinary to have a chicken supper formula close by. Particularly a basic one with basic fixings. I ordinarily serve this chicken formula over rice and that is it! No different sides are required. On the off chance that I do include a side it is steamed broccoli or a vegetable mixture.

For the kiddos, I cut up the youngster size part of chicken and a cut of pineapple into scaled down pieces. In a bowl, I include rice, chicken, pineapple, and sauce and work everything up. The children truly love the sweet flavor.

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Ingredients

• 1 and half pounds boneless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 can 20 oz. sliced pineapple save the juice for the sauce
• 1 tablespoon cornstarch
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 garlic cloves minced
• 4 servings of cooked rice.

Instructions

1. Season chicken with thyme, salt and pepper.
2. Over medium heat brown the chicken in the vegetable oil.
3. Drain pineapple slices and reserve the juice.
4. Combine cornstarch and 2 oz. of the pineapple juice and set aside.
5. In a separate bowl combine remaining juice with mustard, honey, and garlic.
6. Add dijon mixture to the pan, reduce heat and cover.
7. Allow to simmer for 15 minutes.
8. Remove chicken from the pan.
9. Stir the cornstarch mixture and add to the pan and bring to a boil.
10. Stir for 2 minutes.
11. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
12. Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
13. Serve over rice.

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