Pineapple Chicken and Rice

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 consistently extraordinary to have a chicken supper formula available. Particularly a straightforward one with normal fixings. I normally serve this chicken formula over rice and that is it! No different sides are required. On the off chance that I do add a side it is steamed broccoli or a vegetable variety.

 

In the formula, it trains you to combine the cornstarch and some pineapple squeeze and put in a safe spot. While it is put aside it will begin to thicken. Before you pour it in the dish give it another mix to extricate it up.

 

 

Ingredients

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

 

 

 

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 the pan (on top of the chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
13. Serve over rice.

 

 

 

source:https://dailyappetite.com