Spicy Pineapple Chicken with Rice & Peas

This is another recipe my husband picked out for this week. It was spicier than I expected, but the spiciness was in the sauce so if you don't like it you could leave that off. We left it off of our kids' plates and it worked perfectly for all of us!

3 Tbsp honey mustard
1 tsp chili powder
1 & 1/2 tsp salt
1/2 tsp ground ginger
8 skinless boneless chicken thighs (about 2 lbs)
1 & 1/2 tsp extra virgin olive oil
2/3 cup rice
2/3 cup frozen peas
6 oz pineapple juice
1/4 tsp cayenne pepper

• Preheat oven to 375 degrees.
• In a bowl, mix together honey mustard, chili powder, 1 tsp salt and ginger.
• Coat the chicken in mustard mixture and place in foil lined baking sheet. Bake until cooked through, about 35 minutes.
• Meanwhile in a medium saucepan, heat the extra virgin olive oil over medium heat. Add the rice and cook, stirring, until coated.
• Add 1 & 1/3 cup water and 1/2 salt, bring to a boil over high heat. Lower heat, cover, and simmer until rice is cooked, about 15 minutes.
• Remove rice from heat, add peas, cover and steam until heated through.
• Transfer chicken to a platter and tent with foil to keep warm. Reserve the juices.
• Pour reserved juices in to saucepan with pineapple juice and cayenne. Bring to a boil over high heat and cook until thickened and reduced to a thin glaze, about five minutes.
• Drizzle the chicken with the sauce and serve over the rice.