4 boneless skinless chicken breasts
1 T. oil
Salt and pepper, to taste
1 (20 oz.) can sliced pineapple
1/3 C. coarse Dijon-style mustard
1/3 C. orange blossom honey, or any other type desired
3 cloves garlic, crushed
1 T. fresh basil, snipped
1 T. cornstarch
2 C. cooked rice
Red and yellow bell pepper
Brown chicken in oil. Salt and pepper to taste.
Drain juice from pineapple and combine with mustard, honey, crushed garlic and snipped basil. Place slices of pineapple in pan with chicken, pour sauce over chicken and pineapple. Bring to a boil. Cover with a tight lid, reduce heat and simmer for 20 minutes. Remove chicken and pineapple and place on a bed of cooked rice.
Mix cornstarch with 2 to 3 tablespoons cold water. Stir into meat juices. Bring to boil, stirring constantly, to thicken. Pour sauce over chicken and pineapple. Garnish with additional sprigs of fresh basil and strips of bell pepper, if desired.