1. Drain pineapple; save juice. Prepare sauce.
2. Sprinkle chicken with thyme, garlic powder, salt and pepper. Brown in hot oil until cooked through. Remove
3. Combine 2 Tbs juice with cornstarch, honey, and mustard. Stir into skillet with remaining juice. Cook, stirring until sauce boils and thickens.
4. Add chicken; spoon sauce over chicken. Add pineapple to warm