Ingredients:
- 4 (4 ounce) boneless skinless chicken breast halves, cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon sesame oil
- 1/2 green pepper
- 1 (20 ounce) can unsweetened sliced pineapple
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves, minced
- 4 green onions
- Hot cooked rice
Preparation:
- Sprinkle chicken with thyme, salt and pepper.
- In a skillet, brown chicken in oil.
- Meanwhile, drain pineapple, reserving the juice.
- Cut pineapple rings in half and set aside.
- Combine cornstarch and 2 tablespoons juice until smooth; set aside.
- Combine mustard, honey, garlic and remaining pineapple juice; mix well.
- Add to pan; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear.
- Remove chicken and keep warm.
- Stir cornstarch mixture and add to pan; bring to a boil.
- Boil and stir for 2 minutes.
- Return chicken to pan. Top with pineapple; heat through.
- Serve over rice.
First Made:
2008-01-14
2008-01-14