Sprinkle both sides of the chicken breasts with thyme, salt, and pepper.

In a large skillet over medium heat, add vegetable oil. Once hot, add the seasoned chicken breasts and cook each side until browned, about 5-7 minutes per side. Remove from heat and set aside.

Drain the juice from the pineapple slices, reserving the juice for later use. Set the pineapple slices aside for topping.

In a small bowl, mix 2 oz of the reserved pineapple juice with cornstarch until smooth. In another bowl, combine the remaining pineapple juice with Dijon mustard, honey, and minced garlic.

Pour the Dijon mixture into the skillet with the chicken. Reduce heat to low, cover, and simmer for about 15 minutes or until the chicken is fully cooked.

Set the chicken breasts aside temporarily. Stir the cornstarch mixture into the skillet, increase heat to medium, and bring to a boil, stirring continuously until the sauce thickens, about 2 minutes.

Return the chicken to the skillet and coat thoroughly with the thickened sauce. Arrange the pineapple slices on and around the chicken, cover, and heat for another 2-3 minutes.

Serve the chicken and pineapple slices over cooked rice. Drizzle any remaining sauce from the skillet over the top for extra flavor. Enjoy!