Pineapple Chicken and Rice

Picture of pineapple and chicken rice

​Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min

  • 1 tsp vegetable oil
  • 2-3 chicken breasts cubed
  • 1 tsp of dried thyme
  • ½ tsp salt and pepper
  • ½ red onion diced
  • 1 cup Pineapple juice/orange juice
  • 1 cup GF Chicken stock
  • 2 Garlic cloves, minced
  • 2 tbsp Dijon mustard
  • 2 tbsp Honey
  • 2 tbsp GF Cornstarch
  • 1 cup Fresh/frozen or canned Pineapple chunks
  • 1 cup rice, cooked according to package


  1. Preheat a large pan over medium heat.
  2. Lightly season chicken with salt, pepper, and crushed dried thyme.
  3.  Once pan is hot add vegetable oil, and chicken. Cook until chicken starts to become golden brown in colour on all sides.
  4. Add onion and cook until clear in colour. Add Garlic and cook for 30 seconds.
  5. Add chicken stock to degalze the pan.
  6. Mix Dijon mustard and honey in a separate bowl/mug and then pour into the chicken mixture.
  7. Stir cornstarch into the pineapple or orange juice until no clumps, then stir into the chicken mixture.
  8. Bring to a simmer to cook off the starch and thicken the sauce.
  9. Adjust thickness of sauce to desired thickness. If you would like it thinner add some water/stock or juice.
  10. Serve over cooked rice with steamed vegetables. My family loves it with steamed broccoli and carrots.

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