Description
Honey Mustard Chicken with Pineapple Salad w/ Orzo Rice
This Honey Mustard Chicken with Pineapple Salad is so refreshing and it’s perfect for those HOT summer days! Because this dish is filled with yummy rich tropical flavors, it sure can fulfill anyone’s appetite and feel like you are in the tropics! Basically, this pineapple salad has a coleslaw feel without all the Mayonnaise! If you’re looking for a nice dinner or lunch idea, this one is it because its paired with our zesty-flavored chicken and Orzo rice and it will undoubtedly make you want to do the hula in the kitchen and make this tonight!
Ingredients
Units
Scale
FOR THE CHICKEN MARINADE
- 3 lbs Boneless Chicken Leg Meat
- Pinch of Salt (Salt to your taste)
- 1 teaspoon Pepper
- 1 tablespoon Garlic Powder
- 1 1/2 tablespoon Chicken Seasoning
- 1/3 cup Horseradish Mustard with mustard seeds
- 1/2 cup Honey
- 1 teaspoon Lemon Juice
- 3 oz tablespoons Olive Oil for sauteing
FOR THE PINEAPPLE SALAD
- 6 cups Purple Cabbage
- 1 large Roma Tomatoes
- 3 Persian Cucumbers
- 1 can (15 oz) drained Sweet lightly salted Corn
- 3 stems Green Onions
- 8 oz cup Cilantro
- 3 slices Pineapple (canned or fresh)
- 4 tablespoons Sour Cream
- 1/3 cup Seasoned Rice Vinegar
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 2 tablespoons Olive Oil
- 1 teaspoon Pineapple Juice
Instructions
- First, chop your chicken into strips about 1″ thick and combine honey, mustard, salt, pepper, garlic powder, chicken seasoning, and lemon juice and combine. Place this into the refrigerator for about 1 hour or overnight.
- (Salad) Chop your tomatoes, cucumbers, and green onions into small cubes. Chop your cabbage into thin strips (if you want a softer crunch to your bite, chop your cabbage as thin as you can get them). If using canned pineapple, drain and chop into cubes. Lastly, drain corn and pour over your chopped veggies then chop your cilantro and combine all your chopped veggies together (excluding pineapples) and set aside (also, you can use fresh pineapples if you prefer.)
- Heat Olive Oil in a large pan on medium heat. Place chicken in a pan and spread out onto one layer (keep chicken marinade juices if any are left). Allow to cook for 3-5 minutes until browned on one side. Depending on the size of your pan, you might have to cook chicken in two separate batches (as you cook the second batch make sure you place chicken into a bowl and cover with foil).
- Meanwhile, as you’re waiting for your chicken to finish cooking, start preparing your salad dressing. In a small bowl, mix; sour cream, rice vinegar, salt, sugar, olive oil, and pineapple juice and set aside. Once your chicken is done cooking, mix your salad ingredients pour dressing over, and give it a full mix when you’re ready to serve.
- Once you have cooked all your chicken place both batches of chicken back into your pan and pour marinade that was leftover into your pan. Sear your chicken on high heat for another 3 minutes until you achieve a golden look.
- Lastly, this chicken should have a thickened glazed sear over it once done. Transfer to a serving dish and drain any extra oil before serving. Serve next to your choice of rice. We served ours with a simple Orzo rice. Enjoy my friends! 🤗
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Chicken Dinners
- Method: Stove Top
- Cuisine: Asian
Keywords: Honey Mustard Chicken, Pineapple Salad, Orzo Rice, Asian Food, Tropical Salad