Pineapple Chicken and Rice

Dinner recipe for pineapple chicken and rice. Rice is paired with tender chicken that has been cooked in a sweet pineapple honey Dijon sauce.

Methods for serving children

For the children, I diced a slice of pineapple and a child-sized quantity of chicken into bite-sized pieces. I put the rice, pineapple, chicken, and sauce in a bowl and mix everything together. The sweetness is a huge hit with the kids.

To plate

Make a bed of rice and lay the chicken on top. Spoon extra sauce over the chicken. Top with a pineapple slice or two.

Ingredients:

• 1 and a half pounds of chicken breasts without bones
• 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon dried thyme
• 1 can 20 oz. of pineapple slices (save the juice for the sauce)
• One tablespoon of cornflour
• 1/4 cup Dijon mustard, 1/4 cup honey, and 2 chopped garlic cloves
• Four servicings of cooked rice.

Instructions

1. Combine pepper, salt, and thyme to season chicken.

• The chicken is browned in the vegetable oil over medium heat.
• Slices of pineapple should be drained; save the juice.
• Mix cornstarch with 2 ounces of pineapple juice and reserve.
• Put the remaining juice, mustard, honey, and garlic in a separate bowl.
• Cover the pan, lower the heat, and add the dijon mixture.
• Simmer for fifteen minutes.
• Take off the chicken from the skillet.
• After adding the cornstarch mixture to the pan and stirring it, bring it to a boil.
• Stir for a duration of two minutes.
• Return the chicken to the pan and lower the heat. To ensure the chicken is well coated with sauce, flip it over in the pan.
• Slices of pineapple should be added to the pan and covered for two to three minutes to heat through.
•  serve over
  

  rice.