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Annika's Pineapple Chicken

Rate Annika's Pineapple Chicken

4 star  Avg. rating 4 from 4 votes.

Recipe Information

Category: Main Dishes
# of Servings: 6
Recipe Created By: Amy Hugon


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6 boneless skinless chicken breasts
1 tsp poultry spice or sage
1 Tbsp canola or olive oil
1 20 oz can pineapple chunks
1 Tbsp cornstarch
1/3 cup spicy mustard
1/3 cup honey
2 tsp garlic powder
to taste salt and pepper


Brown chicken in oil, sprinkling with poultry spice and salt and pepper.

Separately, drain pineapple and reserve juice. Mix together cornstarch and 2 Tbsp of the juice until smooth and set aside.

Combine the mustard, the honey, the garlic and the remaining pineapple juice, and add to the pan. Bring pan to a boil, and then cover and simmer on low until chicken is cooked through.

Remove chicken from pan. Stir in cornstarch mixture and bring to a boil. Boil, stirring, for about 2 minutes to thicken. Return chicken to pan, place pineapple over, and heat through.

Serve with hot rice.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

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This dish is very tasty, but the 1/3 cup of spicy mustard adds a serious kick, especially for people who don't like all that much spice or young kids. My 17 month old daughter likes any food in front of her (which makes her food allergies all that much worse... argh!) including spicy things, but this was too much. I'd suggest reducing the amount to at least half, or substituting regular mustard instead. I love spicy foods, and this was delicious and not a problem for me, but for the rest of my family... not so much...

Kathy P - KFA Admin 1/4/2017 8:57:13 PM

Thanks for that tip Brian - that's great to know.

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