Summer in Winter with Pineapple Chicken

We just finished a delicious meal which included a new entree, Pineapple Chicken.  It reminded me of summer which is always welcome in December.   For my Once-a-month menu preparations, I froze the chicken (without seasonings) separately from the sauce and it worked beautifully.  Having made the sauce ahead of time greatly shortened the preparation time tonight, too

6-8 boneless, skinless chicken breasts
garlic salt
pepper
Canola oil

Prepare the sauce. Separate the pineapple rings from the juice, saving both. Combine the mustard, honey, garlic and pineapple juice. Mix well.   Freeze in a 3-cup container.

1 - 20oz. can unsweetened sliced pineapple
1/4 C Dijon mustard
1/4 C honey
2 garlic cloves, minced

1 T cornstarch

When you are ready to prepare the meal for eating:
Brown the chicken in a frying pan with some Canola oil and sprinkled with garlic salt and pepper according to your taste.  Remove chicken from pan, but keep warm.

Add the sauce to the pan and bring to a boil.  Replace chicken in the pan with the sauce and simmer for 15-20 until the chicken is thoroughly cooked. 

Remove 1/4 cup of the sauce and add the cornstarch to it.  Mix very well.  With a wisk, return the sauce with cornstarch to the pan stirring around until smooth and well mixed.  Top chicken with pineapple slices are you are ready to serve.

I recommed serving on a bed of rice with steamed veggies.  Enjoy!

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This sauce reminds me of the honey mustard sauce served at Outback Restaurant with the Alice Springs Chicken.