Tangy Pineapple ChickenApril 14, 2010 at 2:08 am | Posted in Chicken | 29 Comments
Tags: Chicken, Dinner, easy
Just a quick post.
I’ve felt a little overwhelmed this past week. Extreme worries with my mom, long work hours, a small home remodeling project, three lost sales (which I took personally and hardly ever do), paint chip decisions, a dog throwing up all day, an exhausting full day trade show in downtown Denver, a failed Dish Network converter box during Dancing With The Stars, a mild backache all culminating into a quick “I can’t do anything right” burst into tears small fit breakdown. Follow that up with a big comforting bear hug from Bob, my favorite go-to quick middle of the week recipe and I was good to go.
And ladies don’t you agree, that the quick minute and a half “burst into tears” can be so cleansing? It’s out, it’s over, we move on…let’s cook.
Please don’t get out your violin because then you wouldn’t have enough hands to copy and paste this recipe into your database. I’ve had this recipe for years. I’m not sure where it came from but it does seem a little “Taste of Home-ish”. I’ve changed it up a bit from the original and it’s really really good with a nice combination of flavors.
It’s best served over hot cooked white rice, but when I’ve had my quota of “white” for the week, a side of green vegetables or a small tossed salad works just fine.
Here’s this sooooo good recipe.
Tangy Pineapple Chicken
2 whole chicken breasts without skin
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp vegetable oil
1/2 can pineapple chunks in juice
1 Tbs cornstarch
1/8 cup Dijon mustard
1/8 cup honey
1 clove garlic — minced
Rice — cooked
Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.
Meanwhile, drain pineapple reserving the juice. Combine cornstarch and 2 Tablespoons juice until smooth. set aside.
Combine mustard, honey, garlic and remaining 1/2 of the can of pineapple juice; mix well.
Add to pan, bring to boil, reduce heat; cover and simmer for 15 – 20 minutes. Remove chicken and keep warm.
Stir cornstarch mixture and add to pan; bring to boil for 2 minutes.
Return chicken to pan, top with a few of the pineapple chunks and heat thoroughly. Serve over rice.
One of these days when I’m not so preoccupied I’m going to take a better photo and replace this bad one.
Tangy Pineapple Chicken…
It’s What’s For Dinner.