Pineapple Chicken (Gluten-Free)

My husband asked me to please make this one again before he even swallowed the first bite. He repeated the request a few more times as we ate dinner which made me feel accomplished on my journey back to the kitchen.

I served the pineapple chicken alongside a bed of rice and broccoli which I cooked with a dab of soy sauce and a couple sprinkles of ginger. This is a recipe that I've had on file for a while to attempt making (but never got around to it) so I had my gluten-free alterations made for quite some time. If you're not gluten-free, it's still an easy recipe to make with your own glutenous alternatives.

You Will Need:

• 3 boneless skinless chicken breasts
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• pepper, to taste
• 1 tablespoon vegetable oil
• 1/2 cup gluten-free low-sodium soy sauce
• ready-to-serve pineapple with juice
• 1 tablespoon gluten-free all-purpose flour
• 1/4 cup stoneground mustard
• 1/4 cup honey
• 3 garlic cloves, minced
• red and green bell peppers, chopped

1. Season chicken with paprika, salt and pepper.
2. Heat stovetop to medium-high heat, add oil to skillet and brown chicken on both sides.
3. While chicken browns, drain pineapple and save the juice. Chop pineapple pieces into chunks and set aside.
4. Combine flour and half of the reserved juice until mixed well and consistency is smooth; set aside.
5. Combine honey, garlic, mustard, soy sauce and remaining pineapple juice and mix. Add to skillet and bring to a boil. Once boil occurs, reduce heat, cover skillet and let simmer for 20 minutes.
6. Remove chicken to spare plate and cover to keep warm. Stir in flour mixture to sauce in skillet and stir to combine. Stir until sauce thickens.
7. Return chicken to skillet and stir in pineapple and peppers. Cook for 10 minutes and serve alongside rice and broccoli.