“I got this recipe from Taste Of Home years ago and it was a family favorite for a long time. For some reason I had not made it in forever. We got back from Hawaii and I wanted to make a dish commemorating the trip and remembered this recipe. I made it and it was as delicious as I remembered. I hope you all enjoy it as much as we do!”

Ingredients Nutrition


  1. Sprinkle chicken with thyme, salt and pepper.
  2. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
  3. Cut pineapple rings in half and set aside.
  4. Combine cornstarch and 2 tablespoons juice until smooth; set aside.
  5. Combine mustard, honey, garlic and remaining pineapple juice; mix well.
  6. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
  7. Remove chicken and keep warm.
  8. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
  9. Return chicken to pan. Top with pineapple; heat through.
  10. Serve over rice.

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