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In A Small Bowl, Combine Cornstarch And 1/2 Cup Pineapple Juice Until Smooth. Stir In The Mustard, Thyme And Red Pepper Flakes; Set Aside. Sprinkle Chicken With Salt. In A Large Non-Stick Skillet, Saute Chicken In Oil For 3-4 Minutes Or Until Chicken Juices Run Clear. Remove From The Skillet And Keep Warm. Pour Remaining Pineapple Juice Into Skillet. Stir In Green Onions And Raisins; Cook And Stir For 1 Minute. Stir Reserved Pineapple Juice Mixture And Add To Skillet. Bring To A Boil; Cook And Stir For 1-2 Minutes Or Until Thickened. Return Chicken To Skillet; Heat Through. Stir In Bananas. Serve Over Rice If Desired.
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