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

Drain pineapple, 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 reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens. Serves 4.