Instructions:
Step 1: Season the Chicken
Sear the Chicken Breasts: Season both sides of chicken breasts with thyme, salt, and pepper to taste.
Step 2: Brown the Chicken
Heat the Oil: In a large skillet over medium heat: vegetable oil.
Sear the Chicken: When the oil is hot, add the seasoned chicken breasts.Brown on each side for about 5-7 minutes per side. Remove from heat and reserve.
Step 3: Prepare Pineapple
Drain Pineapple: Keep the juice from the pineapple slices for future use. Set the pineapple slices aside for topping.
Step 4: Make the Sauce
Cornstarch Mixture: In a small bowl combine the cornstarch and 2 oz of the reserved the pineapple juice andmix until smooth.
Dijon Sauce: In the other bowl combine the remaining pineapple juice with the Dijon mustard, honey and minced garlic.
Step 5: Simmer the Chicken
Scroll through the Sauce into Skillet: Add the Dijon mixture to the skillet with the chicken. Reduce to a simmer, cover and cook for about 15 minutes, until cooked through.
Step 6: Thicken the Sauce
Take the Chicken Out: Transfer the chicken breasts out of the pot and onto a plate.
Thicken the Sauce: Pour in the cornstarch mixture. Reduce the heat to medium and bring to a boil, stirring constantly until the sauce thickens, about 2 minutes.
Step 7: Mix and Reheat
Add Chicken Back to Skillet: Toss chicken until it glazes well with the thickened sauce.
Add Pineapple: Arrange the pineapple slices on and around the chicken in the skillet. Cover and cook, until warmed through, about 2 to 3 minutes more, to heat the pineapple.
Step 8: Serve
Plate and Serve: Top the rice with the chicken and pineapple slices. For more flavor, drizzle more of the sauce that’s hung out in the skillet over top. Enjoy!
Serving Suggestions:
This Pineapple Chicken and Rice is a powerhouse all by itself, but if you’d like to supplement it, you could try these ideas:
Green Vegetables: The Green plants need a friend — steamed broccoli, green beans or sautéed spinach make for a splash of green and a healthy playmate.
Simple Side Salad: Something acidic and crunchy like an iceberg lettuce or super simple side salad with a light vinaigrette helps cut through the richness of the dish and even bring a sense of freshness.
Tropical mocktail: Serve with beverages, such as pineapple lemonade or coconut water, for a tropical-themed meal.
Storage & Meal Prep Tips:
Great for meal prep, easy to store, and perfect for leftovers.
Refrigerator: Keep any leftovers in an airtight container in the fridge for 3 days. To reheat, heat in a skillet over low heat, or in the microwave, until heated through.
Freezer: To store longer, freeze the chicken and the sauce, kept separate from the rice, in an airtight container for up to 2 months. To eat, thaw in the fridge overnight and reheat as directed.
Make-Ahead: The sauce can be made a day in advance and refrigerated. When it’s time for cooking, sear the chicken, then stir in the prepared sauce so you can save your time.
Tasty Variations:
Want to take Pineapple Chicken and Rice for a spin? Here are a few fun ways to vary your approach:
Spicy Pineapple Chicken: Add a pinch of red pepper flakes or a swirl of sriracha into the sauce for heat.
Teriyaki Pineapple Chicken: Swap in 1/4 cup teriyaki sauce for the honey and in the Dijon’s place.
Ginger-Garlic Pineapple Chicken: Stir in a teaspoon of freshly grated ginger to the sauce, if you like, for a little burn and a little thickness to offset the garlic.
Coconut-Pineapple Chicken: Use 1/4 cup coconut milk in the sauce for delicious creaminess and a tropical flavor.
Conclusion:
Believe me when I say this Pineapple Chicken and Rice is the perfect meal for anyone who needs quick and delicious tropical food. Tangy pineapple coupled with juicy chicken and sweet-savory sauce are winning combinations in this dish. The recipe makes a great weeknight dinner or family meal, since it’s easy to make and bursting with flavor. Give it a try, and add a touch of the tropics to your dinner!
