• Cooking Time: 60
  • Servings: 4
  • Preparation Time: 15


  • 1 can pineapple chunks
  • 2 Tbls butter
  • 1 clove garlic, crushed
  • 4 chicken breasts
  • 1 tsp salt
  • 1 small or 1/2 large onion, chopped
  • 1 tsp marjoram
  • 1/2 tsp black pepper
  • 1 Tbls Worcestershire sauce
  • 3 Tbls coarse brown mustard, such as Dijon or Grey Poupon
  • enough rice for 4 people


  • Drain juice from pineapple into a cup.
  • Melt butter in pan, add garlic, and brown chicken breasts in it.
  • Add salt and onion; sauté until onion is soft.
  • Drain fat from skillet.
  • Sprinkle on marjoram and black pepper.
  • To the cup of pineapple juice, add mustard and Worcestershire sauce; stir until smooth and pour over chicken.
  • Start cooking the rice.
  • Stir in pineapple chunks, turn heat to low, and simmer 1/2 hour while rice cooks.
  • Serve each chicken breast on a bed of rice, spooning pineapple and sauce over the top.


Another recipe from my mom, fairly quick and easy.

Submitted by: "David Ackermann"

Categories: Poultry 

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