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Mustard-Sauced Chicken & Pineapple

55 Minutes Total time 35 Minutes Prep time 20 Minutes Cook Time 330 Calories 4 Servings



  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 
Dinner Mains

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