Ingredients
800 g boneless chicken breasts
1 tsp dried thyme
1 tsp SIDS SALT & PEPPER
1 tbsp rice bran oil
565 g can sliced pineapple, save juice for the sauce
1 tbsp cornflour
¼ cup Dijon mustard
¼ cup honey
2 garlic cloves minced
4 servings of cooked rice.
Directions
Season chicken with thyme, SIDS SALT & PEPPER.
Over medium heat, brown the chicken in the oil.
Drain pineapple slices and reserve the juice.
Combine cornflour and 50 g of pineapple juice and set aside.
In a separate bowl, combine remaining juice with mustard, honey, and garlic.
Add dijon mixture to the pan, reduce heat and cover then simmer for 15 minutes.
Remove chicken from the pan, stir the cornflour mixture then add to the pan and bring to a boil.
Stir for 2 minutes.
Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
Add pineapple slices to the pan, (on top of and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
Serve over rice.
