Pineapple Chicken

• 20 ounces canned pineapple slices, in juice
• 1 pound boneless, skinless chicken breasts 
• 2 cloves garlic, minced
• 1 teaspoon ground thyme
• 1/4 teaspoon black pepper
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 tablespoon cornstarch

Serve over

• 2 cups cooked white rice

Directions:

1. Drain pineapple, reserving juice. Take out 2 T of juice and set aside. Add the rest to a crock pot.
2. Rub chicken with garlic and thyme, then sprinkle with black pepper to taste.
3. Combine all of the other ingredients, except for the corn starch, into a crock pot with the chicken. Cook 4-6 hours until chicken is tender. 
4. Take the chicken out of the pot and put on separate plate. Put the sauce remaining in the crock pot into a separate small pot. Add the cornstarch mixed with the 2 T pineapple juice reserved earlier into the sauce. Thicken over med/high heat.
5. Serve the chicken and sauce with rice.  May serve pineapple rings over the rice if desired.