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Mustard-Sauced Chicken & Pineapple

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Total Time (Minutes)
55
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 35 Minutes
Calories Per Serving: 330
Nutrients

Nutrition Facts

Serving Size 313g

Amount per serving
Calories 330 Calories from fat: 120
% Daily Value*
Fat 13 g 20 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 7 g %
Cholesterol 80 mg 27 %
Sodium 250 mg 11 %
Potassium 540 mg 15 %
Carbohydrate 22 g 7 %
Fiber 3 g 12 %
Sugars 11 g
Protein 30 g
Vitamin A 40 %
Vitamin C 140 %
Calcium 10 %
Iron 15 %
Vitamin D 6 %
Vitamin E 20 %
Vitamin K 35 %
Thiamin 10 %
Riboflavin 10 %
Niacin 70 %
Vitamin B6 45 %
Folate 15 %
Pantothenic Acid 10 %
Phosphorus 25 %
Magnesium 15 %
Selenium 35 %
Copper 10 %
Manganese 50 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 DOLEĀ® 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

  1. Cook bell pepper and leeks in hot oil, in large skillet for 3 minutes. Remove from skillet. 
  2. 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.
  3. Reserve 3 tablespoons juices in skillet; discard remaining juices.
  4. 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 
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Mustard-Sauced Chicken & Pineapple Prep Time: Cook time: Serves: 4
Nutrition facts: 330 Calories, 13 grams fat
Ingredients: 1 DOLEĀ® 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