- 4 (6 ounce) boned, skinned O Organics chicken breast halves
- 1 (1 pound) piece peeled, cored fresh pineapple, cut crosswise into serving slices
- 1/4 cup Safeway Dijon Mustard
- 3 tablespoons honey
- 1 tablespoon canola oil
- 1 tablespoon lime juice
- 2 (10 ounce) bags triple-washed Eating Right baby spinach
- Salt and pepper
- 2 tablespoons chopped salted macadamia nuts
- Rinse chicken and pat dry. Arrange chicken pieces and pineapple slices in a single layer on rack in a 12- by 15-inch broiler pan.
- In a small microwave-safe bowl, combine mustard, honey, oil, and lime juice. Spoon half of the mixture evenly over chicken and pineapple; set remaining mustard sauce aside. Bake chicken in a 450 degrees F oven until meat in thickest part is no longer pink; cut to test (12 to 15 minutes).
- Meanwhile, place spinach in a 5-quart pan; sprinkle with 1 tablespoon water. Cook over high heat, stirring often, until leaves are softened (2 to 3 minutes). Season to taste with salt and pepper. Pour spinach from pan into a colander, pressing with a spoon to remove excess moisture. Spoon hot spinach onto a warm platter.
- Microwave remaining mustard sauce, stirring once, on high (100% power) for 30 to 45 seconds or until heated through.
- Slice chicken crosswise into even slices. Top spinach with chicken and pineapple. Drizzle with sauce, then sprinkle with nuts.