This pineapple chicken recipe is one of my favorites for when I want a quick and easy chicken dinner, but I want a little flair to it.
In this case, the flair comes from chunks of sweet pineapple and a speedy sauce made from mustard, honey and a few other things I’m sure you have in your pantry right this minute.
I wasn’t planning on the cashews, but I happened to have some hanging around and we have a strict “No Ingredient Left Behind” rule in our house, and they added a nice salty crunch.
(I also have two unused leeks lurking in the refrigerator right this second waiting for inspiration to strike.
Please send suggestions. Leeks seem to run around in packs, and I always have extra!)
Ingredients You need to make Pineapple Chicken!
Here’s how To Make Pineapple Chicken!
STEP 1: Sprinkle 4 boneless chicken breast halves with a pinch each of thyme, salt and pepper. Add a tablespoon of vegetable oil to a large skillet and cook the chicken over medium high heat until browned, about 4 minutes per side.
STEP 2: Drain a 20 ounce can of pineapple, reserving the juice. Cut pineapple into chunks and set aside (you can also use canned pre-cut pineapple – look for pineapple tidbits).
STEP 3: Mix up 1 tablespoon of cornstarch and 2 tablespoons juice until smooth and set aside. Mix a quarter cup each of mustard and honey and the remaining pineapple juice, pour it into the skillet and bring it to a boil. Turn the heat to low and simmer everything up for 15-20 minutes. Remove chicken and keep warm.
STEP 4: Whisk the cornstarch mixture into the skillet and bring to a boil. Whisk it for 2 minutes or until the sauce is nice and thickened.
STEP 5: Return chicken to the skillet along with the pineapple and give everything a good stir. Divide among plates and serve!
More Tips For Making Pineapple Chicken!
You sure can! They might need a little extra time to cook – you can check them with a thermometer, which should read 165 degrees.
Absolutely – or you can also swap in peanuts, pecans or even mixed nuts!
Yep! Just heat it up over medium high heat – add some chicken broth or pineapple juice to loosen it up if you need to.
This recipe would be delectable over rice or farro or even pasta, but we were being virtuous the night I took its picture, so I went with some nice cheery green broccoli. (Bathing suit weather approach-eth!)
But you be you, side dish-wise…as long as you give this easy peasy pineapple chicken a try!
Pineapple Chicken
This quick and delicious recipe for pineapple chicken adds the rich flavors of mustard, honey and pineapple to this easy chicken dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless skinless chicken breast halves
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Pinch each of salt and pepper
- 1 tablespoon vegetable oil
- 1 twenty ounce can unsweetened pineapple
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup chopped cashews
Instructions
- Sprinkle chicken with the thyme, salt and pepper. Add the oil to a large skillet and cook the chicken over medium high heat until browned, about 4 minutes per side.
- Drain the pineapple, reserving the juice. Cut pineapple into chunks and set aside.
- Mix up cornstarch and 2 tablespoons juice until smooth and set aside. Mix the mustard, honey and remaining pineapple juice, pour it into the skillet and bring it to a boil. Turn the heat to low and simmer everything up for 15-20 minutes. Remove chicken and keep warm.
- Whisk the cornstarch mixture into the skillet and bring to a boil. Whisk it for 2 minutes or until the sauce is nice and thickened.
- Return chicken to the skillet along with the pineapple and give everything a good stir. Divide among plates and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
J Meeks says
🌟 I made this! I used 1/2 of a fresh pineapple (a sprinkle of brown sugar to sweeten pineapple) and 2-6 oz jars of pineapple juice and stone ground Dijon mustard.
On my favorites list!🌟
Hurray! And I love that you went for the fresh pineapple! :)