This Hawaiian-inspired pineapple chicken and rice dish couldn't be easier

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No need to fly all the way to the islands to have a delicious island-inspired pineapple chicken and rice dish. Tender pieces of seared skillet chicken are paired with slices of pineapple in a sweet and tangy honey and garlic mustard sauce. It's the perfect dish to make when you want to dine outside on a warm summer evening, or even by the pool or beach.
Even though it is pretty straightforward, the recipe below creates a unique, healthy and flavorful meal your whole family will love. Plus, since nearly the whole meal comes together in one pan, cleanup is a breeze too. With this meal and the wind blowing through your hair, the only thing you'll need to add is a frosty piña colada!
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Cooktop Cove
Pineapple Chicken & Rice
4
10 mins
20 mins
30 mins
4 boneless, skinless chicken breasts
One 20-ounce can pineapple rings
¼ cup Dijon mustard
¼ cup honey
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon canola or vegetable oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Fresh, steamed white rice
Season the chicken on both sides with salt, pepper and thyme.
In a large skillet, heat the oil over medium-high heat. Add the chicken, and cook until fully seared and browned on both sides, about 5 minutes.
Drain the canned pineapple rings, but reserve the juice. Cut the rings into chunks, and set aside.
In a small bowl, combine the cornstarch and 2 tablespoons pineapple juice. Stir together until it makes a slurry.
In another bowl, combine mustard, garlic, honey and the remaining pineapple juice. Mix until well-blended, and add to the skillet with the chicken. Bring the liquid up to a boil, then reduce heat to medium-low and cover. Allow to simmer for about 15 minutes. Uncover the skillet, remove the chicken, and set aside.
Turn the heat up to medium. Give the cornstarch slurry another stir, and slowly add it to the sauce. Stir and allow to cook until the sauce thickens, about 2 minutes.
Return the chicken to the skillet, and top and surround with pineapple chunks. Cook until the chicken and pineapple are brought up to temperature.
Serve hot immediately alongside a large scoop of fresh, steamed white rice. Garnish with extra sauce and pineapple chunks, if desired.
Pro-tip: For an extra Hawaiian experience, add a scoop of macaroni salad as a side with the rice.
Pro-tip: You can use any shape of pineapple you like, as long as they're bite-sized pieces!
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