Step 1: Prepare the Chicken:

Begin by cubing the chicken breasts into bite-sized pieces, roughly 1-inch in size. This ensures even cooking and allows the chicken to absorb the flavors of the sauce more effectively. In a medium bowl, combine the cubed chicken with dried thyme, salt, and pepper. Toss well to ensure the chicken is evenly seasoned. The thyme adds an earthy, aromatic note that complements the sweetness of the pineapple. Salt and pepper enhance the natural flavors of the chicken and help to balance the overall taste of the dish. Set the seasoned chicken aside.

Step 2: Brown the Chicken:

Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure each piece browns properly. Brown the chicken on all sides for about 5-7 minutes, until it is lightly golden and cooked about halfway through. This step is crucial for developing a rich, savory flavor in the chicken. Remove the browned chicken from the skillet and set aside.

Step 3: Prepare the Pineapple and Juice:

Drain the can of pineapple slices, reserving the juice in a separate container or measuring cup. You will need 2 ounces of the pineapple juice to make the cornstarch slurry and the remaining juice will be used in the sauce. Set the pineapple slices aside for later.

Step 4: Make the Cornstarch Slurry:

In a small bowl, whisk together the cornstarch and 2 ounces of the reserved pineapple juice until smooth. This mixture will be used to thicken the sauce later on. Make sure there are no lumps in the slurry to ensure a smooth and consistent sauce.

Step 5: Create the Sauce:

In a separate medium bowl, combine the remaining reserved pineapple juice with Dijon mustard, honey, and minced garlic. Whisk all ingredients together until well combined. The Dijon mustard adds a tangy kick, the honey contributes sweetness and a smooth texture, and the minced garlic infuses the sauce with a pungent, aromatic flavor. This sauce will be the heart of your Pineapple Chicken dish.

Step 6: Simmer the Chicken in Sauce:

Pour the Dijon-pineapple mixture into the same skillet you used to brown the chicken. Bring the sauce to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low, return the browned chicken to the skillet, and coat the chicken pieces evenly with the sauce. Cover the skillet and let the chicken simmer in the sauce for 15 minutes, or until the chicken is cooked through and tender. This slow simmering process allows the chicken to absorb the flavors of the sauce and become incredibly moist and flavorful.

Step 7: Thicken the Sauce:

Remove the chicken from the skillet and set aside. Stir the cornstarch slurry one more time to ensure the cornstarch hasn't settled to the bottom. Pour the cornstarch slurry into the simmering sauce, stirring constantly. Bring the sauce to a boil and continue stirring for about 2 minutes, or until the sauce has thickened to your desired consistency. The cornstarch will quickly thicken the sauce, creating a glossy and flavorful glaze.

Step 8: Combine Chicken and Sauce:

Reduce the heat to low and return the cooked chicken to the skillet. Gently flip the chicken pieces in the sauce to ensure they are thoroughly coated. Arrange the pineapple slices on top of the chicken and around the sides of the skillet. Cover the skillet and let the pineapple heat through for 2-3 minutes, or until the pineapple is warmed.

Step 9: Serve:

Serve the Pineapple Chicken and Rice hot over a bed of fluffy cooked rice. Garnish with chopped green onions or fresh parsley, if desired, for a pop of color and freshness.