Mustard-Sauced Chicken & Pineapple

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

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