Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon canola oil1 can (20 ounces) unsweetened sliced pineapple1 tablespoon cornstarch1/4 cup Dijon mustard1/4 cup honey2 garlic cloves, mincedHot cooked rice
Preparation
Sprinkle chicken with the thyme, salt and pepper. In a large 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 the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken and keep warm.
Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice.
