Easy Pineapple Chicken and Rice
Sweet and savory pineapple chicken with a tangy honey mustard glaze, served over rice. Quick, tropical comfort food for busy weeknights.
Equipment
- Large Skillet
- Mixing bowl
- Whisk
Ingredients
- 1.5 lbs boneless chicken breasts
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.125 tsp black pepper
- 1 tbsp vegetable oil
- 1 can (20 oz) pineapple slices with juice reserved
- 1 tbsp cornstarch
- 0.25 cup Dijon mustard
- 0.25 cup honey
- 2 garlic cloves minced
- cooked rice 4 servings
Instructions
- Season chicken with thyme, salt, and pepper.
- Heat oil in a skillet over medium heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove from skillet.
- Whisk pineapple juice, cornstarch, mustard, honey, and garlic in a bowl.
- Pour sauce into the skillet and simmer until thickened, about 2–3 minutes.
- Return chicken and add pineapple slices. Cook for 2–3 minutes, spooning sauce over everything.
- Serve chicken and pineapple over rice. Enjoy warm.
Notes
This dish is great for meal prep and reheats beautifully. Adjust sweetness or tang to taste when making the sauce.
