mtatum4496

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. each honey & 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 into 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.