Season the chicken on both sides with salt, pepper and thyme.
In a large skillet, heat the oil over medium-high heat. Add the chicken, and cook until fully seared and browned on both sides, about 5 minutes.
Drain the canned pineapple rings, but reserve the juice. Cut the rings into chunks, and set aside.
In a small bowl, combine the cornstarch and 2 tablespoons pineapple juice. Stir together until it makes a slurry.
In another bowl, combine mustard, garlic, honey and the remaining pineapple juice. Mix until well-blended, and add to the skillet with the chicken. Bring the liquid up to a boil, then reduce heat to medium-low and cover. Allow to simmer for about 15 minutes. Uncover the skillet, remove the chicken, and set aside.
Turn the heat up to medium. Give the cornstarch slurry another stir, and slowly add it to the sauce. Stir and allow to cook until the sauce thickens, about 2 minutes.
Return the chicken to the skillet, and top and surround with pineapple chunks. Cook until the chicken and pineapple are brought up to temperature.
Serve hot immediately alongside a large scoop of fresh, steamed white rice. Garnish with extra sauce and pineapple chunks, if desired.
Pro-tip: For an extra Hawaiian experience, add a scoop of macaroni salad as a side with the rice.
Pro-tip: You can use any shape of pineapple you like, as long as they’re bite-sized pieces!
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