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PINEAPPLE CHICKEN AND RICE


PINEAPPLE CHICKEN AND RICE

Lunch recipe with chicken and rice with pineapple. Tender chicken cooked in sweet pineapple honey Dijon sauce and served on rice.

Ingredients

1 and a half pounds of boneless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon of salt
1/8 teaspoon pepper
1 tablespoon of vegetable oil
1 can 20 oz sliced ​​pineapple preserve juice for sauce
1 tablespoon of corn starch
1/4 cup Dijon mustard
1/4 cup honey
2 cloves of garlic
4 servings of boiled rice.

Instructions

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

This article is adapted from this site.

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