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Tangy Pineapple Chicken




Source of Recipe


Taste Of Home






List of Ingredients



• 4 boneless skinless chicken breast halves (1 pound)
  
• 1 teaspoon dried thyme
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1 tablespoon vegetable oil
  
• 1 (20 ounce) can unsweetened sliced pineapple
  
• 1 tablespoon cornstarch
  
• 1/4 cup dijon mustard
  
• 1/4 cup honey
  
• 2 garlic cloves, minced
  
• Hot cooked rice
  






Instructions



1. 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 15 to 20 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.
   
2. Nutritional Analysis: One serving (calculated without rice) equals 351 calories, 736 mg sodium, 73 mg cholesterol, 44 gm carbohydrate, 28 gm protein, 8 gm fat. Diabetic Exchanges: 4 very lean meat, 3 fruit, 1/2 fat.
   
3. Yield: 4 servings