¼ c. Dijon Mustard
¼ c. honey
1 tsp. Thyme, crumbled
2 large cloves garlic, pressed
2 tsp. Vegetable oil
4 boneless, skinless chicken breast halves
1 ( 20 oz ) pineapple slices in juice
Drain pineapple, save juice. Sprinkle chicken with salt or salt substitute and Alaska Pepper Steak Seasoning to taste. Rub with garlic and thyme. Brown in hot oil in non stick skillet. Combine 2 Tbsp. Pineapple juice with cornstarch. Combine honey and mustard, stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring until sauce boils and thickens. Serves 4.