why make this recipe
This dish mixes sweet pineapple with simple chicken and rice. It cooks fast and fills four people. You get a nice sauce with little work. If you want another easy chicken idea, try the Ultimate Chicken Parm Sandwich.
introduction
Pineapple Chicken and Rice is quick and sweet. You brown chicken, add a mustard-honey sauce, and heat pineapple on top. Serve it over rice for a full meal. The steps are easy and the flavor is bright.
how to make Pineapple Chicken and Rice
Work in this order:
- Season and brown the chicken.
- Mix the pineapple juice with cornstarch and the mustard-honey mix.
- Simmer the chicken in the sauce, then thicken the sauce.
- Add pineapple and heat through.
- Serve over rice.
Ingredients :
- 1 and a 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
Directions :
- Season chicken with thyme, salt, and pepper.
- Over medium heat brown the chicken in the vegetable oil.
- Drain pineapple slices and reserve the juice.
- Combine cornstarch and 2 oz. of the pineapple juice and set aside.
- In a separate bowl combine remaining juice with mustard, honey, and garlic.
- Add dijon mixture to the pan, reduce heat and cover.
- Allow to simmer for 15 minutes.
- Remove chicken from the pan.
- Stir the cornstarch mixture and add to the pan and bring to a boil.
- Stir for 2 minutes.
- Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
- 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.
- Serve over rice.
how to serve Pineapple Chicken and Rice
Put cooked rice on plates. Place a chicken breast on top. Spoon sauce and pineapple over the chicken. Serve warm. Add a side salad or steamed vegetables if you like.
how to store Pineapple Chicken and Rice
Cool leftovers within two hours. Put in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot. Do not freeze the sauce; texture may change.
tips to make Pineapple Chicken and Rice
- Dry chicken with paper towel so it browns well.
- Use low to medium heat when simmering to keep chicken tender.
- Stir the cornstarch mix well before adding so no lumps form.
- Taste the sauce and add a pinch of salt if needed.
- Warm the pineapple a short time so it stays slightly firm.
variation (if any)
- Add bell peppers or snap peas for more veggies.
- Use brown rice for a nuttier flavor.
- Swap Dijon for spicy mustard to add heat.
- Replace honey with brown sugar for a deeper sweetness.
FAQs
Q: Can I use thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work. Cook a bit longer for bone-in.
Q: Can I make the sauce ahead?
A: You can mix the mustard, honey, and juice ahead, but add cornstarch and heat just before serving.
Q: Is this dish spicy?
A: No. It is mild and sweet. Add chili flakes or hot sauce if you want spice.
Q: Can I use fresh pineapple?
A: Yes. Use fresh pineapple and save some juice for the sauce. Adjust the amount of juice you use.
Pineapple Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Description
A quick and sweet dish combining chicken, pineapple, and rice, finished with a mustard-honey sauce.
Ingredients
- 1.5 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, juice reserved
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves, minced
- 4 servings cooked rice
Instructions
- Season chicken with thyme, salt, and pepper.
- Over medium heat, brown the chicken in the vegetable oil.
- Drain pineapple slices and reserve the juice.
- Combine cornstarch and 2 oz. of pineapple juice and set aside.
- In a separate bowl, combine remaining juice with mustard, honey, and garlic.
- Add the Dijon mixture to the pan, reduce heat, and cover.
- Allow to simmer for 15 minutes.
- Remove chicken from the pan.
- Stir the cornstarch mixture and add to the pan, bringing to a boil.
- Stir for 2 minutes.
- Reduce heat and return chicken to the pan, flipping it to coat with the sauce.
- Add pineapple slices to the pan and cover for 2-3 minutes to heat through.
- Serve over rice.
Notes
Cool leftovers within two hours and store in an airtight container in the fridge for up to 3 days. Reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
