Pineapple Chicken.

Did you use all of those pineapple slices for the Teriyaki Sandwiches? I didn't... so I made this dish to use the rest. I'm not sure where I got the recipe but I have been making it for years. Before we were even married my husband would request that I make this for him, often! It's a pretty good dish and pretty easy too! I was a little affraid of this recipe at first because I don't like Dijon mustard at all. But I put it in anyway and can't tell it's there.. so if you don't like it, try it with it in there anyway and be like me and make it a little shy of 2 tsp.


Pineapple Chicken


1 can (20 ounces) Dole pineapple slices, undrained
1 garlic clove, minced
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crushed
6 chicken breasts (I only made 2 and used the same amount of sauce.)

Drain pineapple, reserving juice. In a medium bowl, combine reserved
juice with garlic, cornstarch, worcestershire sauce, mustard and rosemary.
Arrange chicken in a shallow baking pan or broiler-proof dish, skin side up.
Broil until browned. Stir sauce; pour over chicken.
Bake at 400 for 30 mins or until chicken juices run clear.
Arrange pineapple slices around chicken. Spoon sauce from baking pan over all;
continue baking 5 mins. 6 servings.