Dijon Chicken with Pineapple

Split chicken breasts browned under the broiler, then baked at 400°F in a pineapple juice, Dijon, garlic, rosemary and Worcestershire sauce and topped with pineapple and lemon slices.

Naturally gluten-freeVegetarian with swapsDairy-freeNo added sugar

Contains: fish, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked chicken breasts in a Dijon pineapple sauce topped with pineapple rings, lemon slices and rosemary
  • Prep 15 min
  • Cook 50 min
  • Total 1 hr 5 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's Dijon Chicken with Pineapple balances sweet and sharp. The juice from a can of pineapple is mixed with Dijon mustard, garlic, Worcestershire and rosemary and poured over chicken breasts that have been browned under the broiler.

Near the end, pineapple chunks and thin lemon slices go on top and bake for a few minutes more.

Ingredients

  • 3 chicken breasts, split
  • 1 (20 ounce) can of pineapple chunks or slices
  • 2 tablespoons dijon mustard
  • 1 clove of garlic, crushed
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon rosemary
  • 1 lemon, sliced thin
  • 1 tablespoon corn starch

To make it vegetarian

  • For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
  • For the Worcestershire sauce, use a vegetarian Worcestershire sauce (regular Worcestershire contains anchovies).

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

Instructions

  1. Make the sauce. Drain the pineapple and reserve the juice. Combine the juice with the garlic, Worcestershire sauce, rosemary and mustard.
  2. Brown. Broil the chicken in a shallow dish, skin side up, until brown.
  3. Bake. Stir the sauce and pour it over the chicken. Bake at 400°F for 30 minutes.
  4. Top and finish. Arrange the pineapple and lemon over the chicken, spoon the sauce over and bake 5 minutes more.

Gluten-freeDairy-freeBudget-friendlyVegetarian with swapsNo added sugar

Tips

  • The corn starch is listed but not used in Sandra's method. To thicken the sauce, stir it into a little cold juice and whisk it into the sauce before pouring it over the chicken.
  • Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

More chicken and poultry recipes

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