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Hey there! If you’re craving a dinner that feels like a quick trip to the tropics without leaving your kitchen, you’re in the right place. Picture juicy chicken breasts seared until golden, then swirled into a warm honey-pineapple Dijon sauce that’s equal parts sweet and tangy. There’s something about that pineapple kiss—almost like a mini beach vacation for your taste buds—that makes weeknight cooking feel a bit more festive.

You might think pineapple belongs strictly on pizza or in summertime cocktails, but here it shines in a skillet. The fruit’s natural sweetness tames the sharp mustard tang, a hint of garlic gives it a friendly nudge, and it all rests on a bed of fluffy rice. It’s simple enough for a busy evening, yet special enough to serve friends without breaking a sweat.

Why You’ll Love It

Sweet Meets Savory: Honey, pineapple juice and Dijon mustard create a cozy, zingy sauce that practically dances on your tongue.
One-Pan Ease: Clean-up is a breeze when everything happens in the same skillet—just one dish to tackle.
Crowd Pleaser: Even picky eaters tend to reach for seconds, and leftovers vanish before you know it.
Tropical Comfort: No passport needed to enjoy a splash of island flair on any given night.

Timing and Servings

Prep time: about 10 minutes
Cook time: roughly 25 minutes
Total time: around 35 minutes
Serves: 4 hungry people

Feel free to double the sauce if you’re saucy eaters or serve extra rice for a heartier meal. Leftover pineapple? Toss it into a smoothie the next morning—you’ll thank yourself.

Ingredients

1½ pounds boneless, skinless chicken breasts
1 teaspoon dried thyme
½ teaspoon kosher salt (or more, to taste)
⅛ teaspoon freshly ground black pepper
1 tablespoon neutral oil (vegetable, canola or avocado)
1 (20-ounce) can sliced pineapple, juice reserved
1 tablespoon cornstarch
¼ cup Dijon mustard
¼ cup honey (or maple syrup if you like)
2 garlic cloves, minced
4 cups cooked rice (white, jasmine or brown)

Directions

Pat chicken dry. Season both sides with thyme, salt and pepper. Let rest briefly—this helps the spices stick.
Heat a large skillet over medium. Add oil and swirl to coat. When it glimmers, lay in the chicken.
Sear without fussing for about 5–7 minutes per side, until each side is golden brown. Transfer to a plate and tent with foil.
Drain pineapple slices into a bowl and set aside. Pour the juice into a measuring cup.
Whisk 2 tablespoons of juice with cornstarch in a small bowl until smooth. In another bowl, mix the remaining juice, mustard, honey and garlic.
Reduce heat to medium-low and pour the mustard mixture into the skillet. Stir to lift any tasty browned bits.
Slide chicken back in, nestling pieces into the sauce. Cover and simmer for about 15 minutes, or until the internal temperature hits 165°F.
Remove chicken again. Crank heat to medium, whisk in the cornstarch slurry and stir until the sauce thickens—about 2 minutes.
Return chicken to the pan, tuck pineapple slices around and on top. Cover briefly (2–3 minutes) just to warm the fruit.
Spoon warm rice onto plates, top with chicken, pineapple and plenty of that glossy sauce. If you have extra pan drippings, drizzle away!

Variations

Spicy Twist: Stir in ¼ teaspoon red pepper flakes or a splash of Sriracha with the garlic for a gentle kick.
Teriyaki Style: Swap the Dijon and honey for ¼ cup soy-based teriyaki sauce—skip the mustard and let pineapple sweetness shine.
Coconut Breeze: Replace a quarter of the pineapple juice with coconut milk. It turns the sauce into a velvety, beach-vibe treat.
Ginger Spark: Add a teaspoon of freshly grated ginger alongside the garlic for an earthy warmth.

Storage & Reheating Tips

Refrigerator: Seal chicken and sauce in an airtight container for up to 3 days. Keep rice separate if you can—it holds texture better.
Freezer: Freeze chicken and sauce (avoid the rice) for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slowly on the stovetop over low heat, stirring gently. Or microwave on medium, 1-minute bursts, stirring in between.

FAQs

Can I use fresh pineapple?
Absolutely. Blend a few chunks for juice and thinly slice the rest. Fresh adds brightness, though you might want a dash more honey if it’s tangier.

What about chicken thighs?
Go for it. Boneless thighs bring extra richness—just give them a couple more minutes to sear and simmer so they’re fully cooked.

Is this gluten-free?
Yes. Use a gluten-free mustard and swap cornstarch for arrowroot powder or another labeled gluten-free thickener.

Rice alternatives?
Try riced cauliflower, quinoa or even a bed of sautéed greens. They all soak up that tangy sauce like a charm.

Conclusion

There you have it—a cheerful, one-pan wonder that feels like a sunlit escape on any night of the week. With the sweet pop of pineapple, mustard’s friendly bite and succulent chicken, it’s the kind of meal you’ll crave on repeat. Give it a whirl, and before you know it, you’ll be daydreaming of sandy shores while you set the table. Enjoy every juicy, saucy bite!