Pineapple Chicken and Rice

Preparation time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2 Servings

Ingredients:

• 1 chicken breast, skinless and boneless
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. vegetable oil
• 1 can 8 oz. pineapple chunks, save the juice for the sauce
• 1/2 Tbsp. cornstarch
• 1/8 cup Dijon mustard
• 1/8 cup honey
• 1/2 Tbsp. garlic cloves, minced
• 2 servings of cooked rice.

Directions:

1. Season chicken with thyme, salt, and pepper.  Over medium heat brown the chicken in the vegetable oil.
2. Drain pineapple slices and reserve the juice.  Combine cornstarch and 2 oz. of the pineapple juice and set aside.  In a separate bowl combine the remaining juice with mustard, honey, and garlic.
3. Add dijon mixture to the pan, reduce heat, and cover.  Allow to simmer for 15 minutes.
4. Remove the chicken from the pan.
5. Stir the cornstarch mixture and add to the pan and bring to a boil.  Stir for 2 minutes.
6. Reduce heat and return the chicken to the pan. Flip the chicken in the pan to get it nice and coated with the sauce.
7. Add pineapple chunks to the pan (on top of the chicken and around the chicken) and cover for 2-3 minutes to allow the pineapple to heat through.
8. Serve over rice.

Notes:

• To add veggies, stir fry your favorite veggies and serve on the side.  I used zucchini, bell pepper, and mushroom.