1/4 cup olive oil
1 (6 ounce) can pineapple juice
1 large grapefruit, sliced
1 red onion, seeded and cut into small bite sizes
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 (15 ounce) can whole kernel corn, drained
1 onion, diced
2 tablespoons butter, melted
1 (8 ounce) uncooked chicken breast meat
1 (8 ounce) package frozen mixed vegetables, thawed
2 tablespoons Dijon mustard
1 cup Dijon mustard
2 tablespoons rice vinegar
2 tablespoons chili powder
2 tablespoons paprika
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large saucepan with a sheet of aluminum foil; place foil under skillet; keep foil on skillet until chicken is cool and cool enough to handle.
Heat oil in a small saucepan over medium heat. Scrub pineapple, grapefruit and onion and place on skillet to this end. Cook and stir 5 minutes; pour in peach juice and lemon juice, whisking vigorously. Pour thoroughly over chicken.
Stir wine, brown sugar and mustard into the pan and stir until flavors are well combined. Place heated vegetables, mixed vegetables and vinegar under soup and stir with heat for 3 minutes. Adjust seasoning: Corn, onion, butter and mustard. Return pot to low heat over medium heat. Place lid loosely on skillet to let steam escape, then place chicken in skillet. Cook 5 minutes on each side or until handle ends up on bottom of pan. Remove from skillet; cover, and cook for at least 5 minutes.
Place rice vinegar in a small bowl over a bowl of ice. Stir pineapple mixture with diced corns and orange peel with juice and sugar, and pour over chicken.
Place cooked chicken in a large stockpot and cover with pineapple mixture. Season with mustard, vinegar, sugar and heat just to a boil over medium heat, stirring occasionally. Reduce heat to a medium heat and bring to a wide boil over high temperature. Reduce heat and simmer for 5 minutes, stirring occasionally. Drain, and serve frozen.