Pineapple Chicken

I got this recipe from Taste Of Home years ago and it was a family favorite for a long time. For some reason I had not made it in forever. We got back from Hawaii and I wanted to make a dish commemorating the trip and remembered this recipe. I made it and it was as delicious as I remembered. I hope you all enjoy it as much as we do!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves (1 pound)
• 1  teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  tablespoon  vegetable oil
• 1 (20 ounce) can unsweetened pineapple slices
• 1  tablespoon cornstarch
• 1⁄4 cup Dijon mustard
• 1⁄4 cup honey
• 2  garlic cloves, minced
•  hot cooked rice

Directions

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