Pineapple Chicken and Rice

Ingredients:

• 1 and a half pounds boneless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 can (20 oz.) sliced pineapple, save the juice for the sauce
• 1 tablespoon cornstarch
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 garlic cloves, minced
• 4 servings of cooked rice

Instructions:

1. Season the chicken with thyme, salt, and pepper.
2. Over medium heat, brown the chicken in the vegetable oil.
3. Drain the pineapple slices and reserve the juice.
4. Combine cornstarch and 2 oz. of the pineapple juice in a bowl and set aside.
5. In a separate bowl, combine the remaining juice with mustard, honey, and garlic.
6. Add the Dijon mixture to the pan, reduce heat, and cover. Allow it to simmer for 15 minutes.
7. Remove the chicken from the pan.
8. Stir the cornstarch mixture and add it to the pan. Bring to a boil and stir for 2 minutes.
9. Reduce heat and return the chicken to the pan. Flip the chicken in the pan to coat it nicely with the sauce.
10. Add pineapple slices to the pan (on top of the chicken and around the chicken). Cover for 2-3 minutes to allow the pineapple to heat through.
11. Serve over rice.