1 can (20 oz.) pineapple slices in juice
4 boneless, skinless chicken breast halves
2 tsp. vegetable oil
2 lg. cloves garlic, pressed
1 tsp. thyme
1 tbsp. cornstarch
1/4 c. honey
1/4 c. Dijon mustard

Drain pineapple and save juice. Sprinkle chicken with salt and pepper and rub with garlic and thyme. Brown in hot oil. Combine 2 tablespoons juice with cornstarch. Combine honey and mustard and stir into skillet with remaining juice.

Spoon sauce over chicken and cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring until sauce boils and thickens. Serves: 4.