Mustard-Sauced Chicken & Pineapple
![Mustard-Sauced Chicken & Pineapple](/-/media/project/dole/recipe-images/mustard-saucedchickenpineapple-12x6.jpg?h=600&w=1200&rev=40b4cdb18e1646458c31461eca1e181d&hash=D815C58031A1B6AE6FC526FB3342C609)
Ingredients
- 1 DOLE® Red Bell Pepper, cut into strips
- 2 leeks, thinly sliced (white part only)
- 2 tablespoons olive or vegetable oil
- 4 boneless, skinless chicken breasts halves (about 1.25 pounds)
- 2 cups DOLE Pineapple, cut into chunks
- 3/4 cup unsweetened almond milk
- 2 tablespoons light mayonnaise
- 1 teaspoon cornstarch
- 2 to 3 teaspoons Dijon-style mustard
- 2 teaspoons chopped fresh tarragon
Directions
- Cook bell pepper and leeks in hot oil, in large skillet for 3 minutes. Remove from skillet.
- Add chicken to skillet, cook until browned on all sides. Stir in cooked vegetables, pineapple chunks, and 1/4 cup water. Heat to boiling. Reduce heat; cook 15 minutes more or until chicken is no longer pink in center. Remove chicken and vegetables to platter.
- Reserve 3 tablespoons juices in skillet; discard remaining juices.
- Stir almond milk, mayonnaise, cornstarch, mustard and tarragon into skillet. Cook over medium heat stirring constantly, until boiling. Reduce heat; cook 2 minutes more or until thicken. Spoon sauce over