Tangy Pineapple Chicken

4 boneless skinless chicken breast halves
1 tsp. dried thyme
½ tsp. salt
1/8 tsp. pepper
1 Tbsp. vegetable oil
1 can (20 oz.) sliced or chunk pineapple
1 Tbsp. cornstarch
¼ cup Dijon mustard
¼ cup 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. If using pineapple rings, cut in half and set aside. Combine cornstarch and 2 Tbsp. pineapple juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 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.

Coleman Recipe Book 2006,
Submitted by Gina