4 boneless skinless chicken breast halves (1 lb.)
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. vegetable oil
1 (20 oz.) can unsweetened sliced pineapple
1 tbsp. cornstarch
1/4 c. Dijon mustard
1/4 c. honey
2 garlic cloves, minced
hot cooked rice

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan and bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple and heat through. Serve over rice.

Yield: 4 servings.