1 small can pineapple slices (in juice)
4 boneless chicken breasts
2 tsp. vegetable oil
garlic powder to taste
1 tbsp. cornstarch
1/4 c. each: Dijon mustard and honey

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic powder; brown in hot oil. Combine 2 tablespoons pineapple juice with cornstarch. Combine honey and mustard. Stir in skillet with remaining sauce. Spoon sauce over chicken; cover and simmer 15 minutes. Add pineapple and serve over rice.