Pineapple Chicken

Today I need to give a shout-out to one of my favorite cooking magazines, and that is Taste of Home.I do love my share of the fancy ones, like Saveur and Bon Appetit, and I get tons of recipes and ideas from fancy cooking experts like Mark Bittman and all the fabulous blogs that I read. But Taste of Home is kind of in its own category. It is a collection of recipes and cooking tips and ideas from home cooks across the country, and while you won’t find too much fancy stuff in there, you will find recipe after recipe for good old-fashioned home-cooked dishes.This pineapple chicken is one of my favorites. Like most of the Taste of Home recipes, it is pretty fast and simple, and the mix of pineapple and mustard and honey and herbs…YUM. I did swap out fresh thyme for the dried thyme called for in the recipe just because I had some hanging around, and it worked just wonderfully. I also threw on some chopped cashews because I also had those hanging around, and they added a nice salty crunch. (I am trying to get better about completely using up whatever ingredients I happen to buy. I have two unused leeks lurking in the refrigerator right this second waiting for inspiration to strike. Send suggestions.)

Anyway, if you, like me, are always looking for a new spin on chicken, give this recipe and try, and check out Taste of Home when you get a second, too.

PINEAPPLE CHICKEN, from Taste of Home 

Pineapple Chicken
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened sliced pineapple
  • 1 tablespoon cornstarch
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 2 garlic cloves, minced
  • Hot cooked rice
  1. Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside.
  2. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Remove chicken and keep warm.
  3. Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice. Yield: 4 servings.


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