Sprinkle chicken thighs on both sides with garlic, thyme, salt and pepper. Preheat oil in the non-stick skillet over medium/low heat and add chicken thighs.
Cook until chicken is cooked thru about 5-7 minutes on each side, or until chicken is cooked thru and no longer pink inside, and meat thermometer is showing at least 165 degrees F in the thickest part of the thigh. Remove from the skillet and keep warm.
Using a bowl combine cornstarch with pineapple and water. Whisk. Stir in mustard and honey. Pour the sauce into the skillet and bring it to a gentle boil. Cook for 2 minutes or until thickened.
Pour the sauce over sliced chicken and serve it with rice and sliced bell pepper. Garnish with greens like fresh thyme or parsley. Enjoy!
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