Pineapple Chicken and Rice
The bright and memorable taste of pineapple chicken will not leave you indifferent. A spicy-sweet sauce of honey and Dijon mustard is suitable not only for chicken but will also make better any side dish.
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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
- Sprinkle chicken breast with salt, pepper, and thyme. Fry until golden brown on both sides
- Mix starch and 2 ounces of pineapple juice, set aside. Mix the rest of the juice with honey, Dijon mustard, garlic, and pour into a pan. Cover and simmer for 15 minutes.
- Remove the chicken, pour in the dissolved starch. Cook for 2 minutes until thickened, then return the chicken.
- Add pineapple rings to the pan, warm a little, mix with sauce and serve.
Notes
- Using dried or fresh thyme is equally good.
- Fry the chicken until golden brown on high heat for no more than 2-3 minutes. Do not overdry! Then it will be stewed for another 15 minutes in the sauce.
- If desired, you can use thick or liquid honey.