Tangy Pineapple Chicken

Ingredients

4 boneless, skinless chicken breast halves

1 tsp. dried thyme

1/2 tsp. salt

1/8 tsp. pepper

1 Tbl. vegetable oil

1-20oz. can unsweetened pineapple slices

1 Tbl. cornstarch

1/4 cup Dijon mustard

1/4 cup honey

2 garlic cloves, minced

Hot cooked rice

 

Procedure

Sprinkle chicken w/ salt, pepper and thyme, and brown in skillet w/ oil.Drain pineapple, saving the juice. Cut pineapple rings in half and set aside.Combine cornstarch and 2 Tbl. of the pineapple juice til smooth, set aside.Combine mustard, honey, garlic and remaining juice, mixing together well. Add to pan of chicken, bring to a boil, reduce heat, cover, simmer for 15-20 min. till chicken is done. Remove chicken and cover to keep warm.Stir cornstarch mixture into pan, bring to a boil stirring, and boil and stir for 2 minutes. Add chicken back to pan, top with pineapple, and heat through. Serve over hot rice. 

• This recipe uses less sugar, fat and salt 

Serving Information

• Serves: 4
• Fat: 8.0 g
• Calories: 351