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; bring to a boil. Reduce heat; cover and simmer for 15-20 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; heat through. Serve over rice.
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|Serving Size: 1 Serving (901g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (7%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 10.3mg||3 %|
|Sodium 389.4mg||13 %|
|Potassium 331.2mg||9 %|
|Total Carbohydrate 177.5g||52 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 167.2g|
|Protein 20.4g||29 %|
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Calories per serving: 856
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