Tangy Pineapple Chicken

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.