Tangy Pineapple Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (1 lb.)
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. vegetable oil
1 (20 oz.) can unsweetened sliced pineapple
1 Tbsp. cornstarch
1/4 c. Dijon mustard
1/4 c. honey
2 garlic cloves, minced
hot cooked rice

Preparation

Sprinkle chicken with thyme, salt and pepper.
In a 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 mustard, honey, garlic and remaining pineapple juice; mix well.
Add to pan and bring to a boil.
Reduce heat; cover and simmer for 15 to 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.
Yield:
4 servings.