Pineapple chicken with Honey Mustard Sauce

Doris Rohrer

20 ounces canned pineapple slices, in juice

1 pound boneless skinless chicken breasts

2 cloves garlic, minced

1 teaspoon ground thyme

¼ teaspoon black pepper

1 Tablespoon vegetable oil

1 Tablespoon cornstarch

3 Tablespoon honey

3 Tablespoon Dijon mustard

2 cups cooked white rice

Drain pineapple, reserving juice.

Rub chicken with garlic and thyme, then sprinkle with black pepper to taste.

Heat oil over high heat in a non-stick skillet. Brown chicken on both sides the reduce heat to medium.

Combine 2 tablespoons of the reserved pineapple juice with cornstarch; set aside.Combine honey and mustard; stir into skillet with remaining pineapple juice.  Spoon sauce over chicken.  Cover an simmer 15 minutes.  Stir cornstarch mixture into skillet with chicken and sauce.  Add pineapple rings.   Cook, stirring, until sauce boils and thickens.  Serve 3 oz. chicken per plate with ½ cup cooked rice, ¼ of the sauce and ¼ of the pineapple for each serving.