Hawaiian Honey Mustard Chicken
 
 
Author:
Recipe type: Dinner
Serves: 3-4
Ingredients
  • 3-4 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 1 can (20 oz) unsweetened pineapple, packed in its own juice – sliced or tidbits
  • 1 tablespoon cornstarch
  • 1 (8 oz) jar of Hawaiian Honey Mustard (Big Island Bees) –or– ⅓ cup your favorite Dijon mustard + ⅓ cup honey
  • 3 cloves garlic, minced
  • ⅛ cup (Handful) of crushed Macadamia Nuts (optional)
  • Hot Cooked Rice
Instructions
  1. Sprinkle chicken with salt / pepper.
  2. In a large skillet, heat olive oil over medium high heat. Brown both sides of chicken in oil. (Don’t worry about cooking chicken all the way through in this step, as the chicken will cook more in the sauce later on in the recipe.)
  3. Meanwhile, drain pineapple and reserve juice. Combine cornstarch and 2-3 tablespoons of the pineapple juice until smooth. Set aside.
  4. In a separate bowl combine, honey mustard (or honey/mustard), garlic and remaining pineapple juice. Add to browned chicken. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.
  5. Remove chicken and keep warm. Stir cornstarch mixture and gradually add to the pan; bring to a boil. Cook and stir for 2-4 minutes or until thickened. Return chicken back to pan. Add pineapple and stir to heat through.
  6. Serve with rice. Garnish with macadamia nuts.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/10/hawaiian-honey-mustard-chicken/