Saturday, November 10, 2012


I'm a saucy kind of gal and jump at every opportunity to try a new dunkable dip or sauce. Carol J, an internet friend introduced me to a pineapple mustard sauce that I coupled with honey mustard chicken tenders, and I definately have to share this little gem. The sauce is sweet from the pineapple and brown sugar, and tangy from the lemon and mustard. Plus it's quick and simple. Here's my variation of Carol's recipe, and yet another version of chicken tenders.

Chicken Tenders with Pineapple Dipping Sauce

To make the sauce you'll need:
1/2 cup Splenda Brown Sugar Blend- or 1 cup regular brown sugar
1 T corn starch
1/4 tsp kosher salt
1 8oz can crushed pineapple
Juice of one lemon
1 T Dijon mustard

To make the chicken you'll need:
Soaking Mixture
1-1/2 pounds chicken tenders
2 large eggs
1 T Dijon mustard
1 T honey
1/2 tsp kosher salt
1/4 tsp ground black pepper
Splash of water

Breading Mixture
2 cups panko bread crumbs/flakes
2 T flour
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried tarragon leaves

Cooking spray or olive oil for browning the chicken

This is a pretty quick fix, so let's get going. Wash chicken and set aside. Pre heat oven to 375 degrees. In medium size bowl add all soaking ingredients.

Whisk until combined.  Add chicken and let it bathe in the egg mixture while you prepare the coating.

In separate bowl, combine the breading ingredients. Your oven should be pre heated by now, so you're almost ready to bake. Cover a baking sheet with aluminum foil and spray with cooking spray. Take each chicken tender and cover both sides with bread mixture. Place on prepared baking sheet.

Drizzle with a bit of olive oil and bake 35-40 minutes, turning the tenders over at the halfway point. While the chicken is cooking, make the pineapple sauce. In small saucepan combine all sauce ingredients.

Cook over medium heat until bubbly, stirring often.

The sauce comes together very quickly, maybe three or four minutes at the most. Now you're ready to eat. You can serve this hot, cold or room temp. It's delicious any way, I've been dipping all night.

I'm so excited about this sauce because it's not just for dipping. I think it's a great accompaniment to dishes like grilled or baked pork or lamb chops. And it's a nice substitute for apple sauce, and who knows what else?    

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