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| 4 | skinless, boneless chicken breasts |
| one 20 oz can | pineapple chunks, juice packed |
| 2 t | olive oil |
| 2 cloves | garlic, minced or pressed |
| one t | thyme |
| 1/4 C | honey |
| 1/4 C | Grey Poupon Honey Mustard |
| one T | cornstarch |
Drain pineapple, reserve juice
Rub chicken with garlic and thyme
Heat oil, brown chicken in hot oil. Meanwhile, combine 2 T reserved pineapple juice with cornstarch in small bowl and set aside
Combine honey and mustard in small bowl. Stir into pan along with remaining pineapple juice. Spoon over chicken
Cover and simmer 15 minutes
Stir cornstarch mixture into pan. Cook and stir until sauce thickens
Add pineapple chunks and stir until sauce boils. Serve over cooked rice if desired
| Sodium content in milligrams | ||
| 4 | chicken breasts | 552 |
| 20 oz can | pineapple chunks | 5 |
| 2 cloves | garlic | 2 |
| one t | thyme | 1 |
| 1/4 C | honey | 4 |
| 1/4 C | Grey Poupon mustard | 1440 |
| Recipe total = 2004 mg | ||
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