It is time for dinner! It is continually notable to have a chook dinner recipe accessible. Especially a easy one with common elements. I usually serve this bird recipe over rice and that is it! No other facets are wanted. If I do add a facet it is steamed broccoli or a vegetable medley.

Cornstarch is used to thicken the sauce
In the recipe, it instructs you to combine collectively the cornstarch and a few pineapple juice and set aside. While it’s far set aside it will start to thicken. Before you pour it in the pan give it every other stir to loosen it up.

Pineapple Chicken and Rice

Pineapple Chicken and Rice

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

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

View the full recipe at dailyappetite

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