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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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