Pineapple Chicken and Rice

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.


  • 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.


  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



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