Recipe: Honey Chicken & Pineapple

In my photos, I've doubled the chicken and sauce in this recipe, because DH called me saying he was starving! This is for 2-3 people, and is easily doubled. By the way, you can semi-skip a step and use leftover grilled chicken, and cheat by halfway warming it up in the microwave before tossing it into the pan.

1 chicken breast, sliced into strips
1 tablespoon olive oil OR coconut oil
12-14 oz baby carrots, steamed or already cooked (or a can)
1/2 cup pineapple chunks
1 tablespoon honey
1/2 cup BBQ sauce
1 tablespoon Dijon mustard
rice

Mix the mustard, BBQ sauce, and honey in a dish and set aside. Set aside the pineapple juice and use it to make the rice for an even more flavorful dish! (or you can add it to the sauce mixture too if you'd like it a little more runny to cover the rice, just don't go overboard!)


Next, warm the oil on medium heat and add the strips of chicken. Cook well for about 5 minutes, or until chicken is no longer pink in the center.


Follow with the sauce, pineapple, and carrots, and stir until entire mixture is hot.



Serve over rice. (I used brown, but you can use white, and yes, you can use instant if that's easiest for you!)


Depending on your shopping habits, this one is easily under the $5 mark - mine was under $3, even for a double recipe!