Meg Makes: Pineapple chicken erases winter doldrums

Meg Makes: Pineapple chicken erases winter doldrums

In the middle of winter, sometimes an out-of-the-ordinary dinner can work wonders on your mood.

So when my husband lugged home a whole pineapple from the grocery store, I knew it would be the perfect match for chicken thighs in our freezer. And I was right — pineapple chicken was an excellent meal on a cold winter night.

A similar "Taste of Home" recipe influenced this one, but I cut down the amount of liquid, especially sweet ingredients like pineapple juice and honey. I liked that the resulting entrée was sweet, but not too gelatinous.

This recipe will work well with canned pineapple, too, which makes it an easy choice for a weeknight supper.


4 boneless, skinless chicken thighs, fat trimmed and cut into bite-sized pieces

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon cornstarch

1 tablespoon pineapple juice1 tablespoon rice vinegar

1 teaspoon mustard powder

3 tablespoons honey

2 cups (1 can) pineapple, cubed

2 tablespoons toasted sesame seeds

Season chicken with thyme, salt and pepper. In a Dutch oven, brown chicken and garlic in oil over medium heat.

If you're using canned pineapple, drain it and reserve 1 tablespoon juice. Combine cornstarch, pineapple juice and rice vinegar. Add mustard powder and honey and whisk until well combined.

Add mixture to Dutch oven and bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until chicken is cooked through. Mix in pineapple and sesame seeds and simmer until pineapple is heated through. Serve over rice.

Meg Dickinson is a local communications professional who spends many waking hours daydreaming about food. To submit a recipe, email her at

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Topics (2):Food, People