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

Drain pineapple and reserve juice. Sprinkle chicken with salt and pepper to taste, rub with garlic and thyme. Brown in hot oil in non-stick skillet. Combine 2 tablespoons pineapple juice with cornstarch.

Combine honey and mustard. Stir into skillet with remaining pineapple juice. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple, cook and stir until sauce boils and thickens. Serves 4. Preparation time: 15 minutes. Cook time: 20 minutes.