Honey Mustard Chicken


Years ago my mom clipped this recipe from a can of Dole pineapple. This dish quickly became a family favorite. I haven’t made it in years, so I decided to make it tonight with a few changes, and we all loved it…it’s super kid friendly and very tasty!


  • 1 can (20 oz.) Pineapple chunks, drained and reserve juice
  • 2 tsp. olive oil
  • 4 boneless, skinless chicken breasts
  • salt and pepper to taste
  • 4 garlic cloves, finely minced
  • 1 tsp. dried thyme
  • 1 TBSP cornstarch
  • 1/4 c. honey
  • 1/4 c. dijon mustard
  • Serve over steamed rice


  1. Drain pineapple and reserve all juice.
  2. Heat olive oil in a nonstick skillet over medium high heat.
  3. Sprinkle chicken with salt and pepper. Rub each chicken breast with garlic and thyme. Add chicken to skillet and brown both sides.
  4. Combine 2 TBSP of reserved pineapple juice and cornstarch in a bowl, and mix to combine.
  5. Add the honey and dijon mustard to the remaining pineapple juice, then add this mixture to the skillet; cover and simmer for 15 minutes, or until chicken is cooked through.
  6. Stir cornstarch mixture into the skillet and add the pineapple; cook, stirring until sauce boils and thickens.

Honey Mustard Chicken:


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