Mustard Chicken with Caramelized Pineapple

  • Yield servings


4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 14 ounce can pineapple slices
1/4 cup Dijon mustard
1/2 cup brown sugar
1/2 cup butter
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 cup dark rum
1 red bell pepper sliced thin


Melt 1/4 cup butter. Add brown sugar, mustard, pepper and thyme to butter to create a marinade.. Brush both sides of chicken breasts with marinade reserving leftover marinade. Saute chicken breasts in olive oil. Drain and save pineapple juice from slices. Remove chicken from pan. Add pineapple juice, leftover marinade and rum to pan, bring to boil and then reduce heat to simmer. Add chicken back to pan with red pepper slices and cook covered for 15 minutes. While chicken is simmering in mustard sauce, melt remaining 1/4 cup butter in another saucepan. Sprinkle brown sugar over butter and add pineapple slices. Heat pineapple through. To serve, place chicken breast on plate, top with pineapple slice, and spoon mustard sauce with red pepper slices over both.



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