1. Heat olive or vegetable oil in a large pan or skillet over medium-high heat.
2. Season the chicken breasts or thighs with salt and pepper (optional: add thyme or favorite spices).
3. Sear the chicken in the pan until browned on both sides, then remove and set aside.
4. In the same pan, add rinsed long grain white rice and toast lightly for 1-2 minutes.
5. Add chicken broth and stir to combine with the rice.
6. Add your choice of fresh or canned pineapple chunks, reserving any pineapple juice for the sauce.
7. Place the seared chicken back into the pan on top of the rice.
8. Cover the pan and reduce heat to low; simmer for 15-20 minutes, or until the rice absorbs the liquid and is tender.
9. While the dish simmers, make the sauce by mixing pineapple juice, honey, Dijon mustard, and soy sauce in a small bowl.
10. Optional: Add a cornstarch slurry (cornstarch mixed with water) to the sauce to thicken if desired.
11. Pour the prepared sauce into the pan over the cooked chicken, rice, and pineapple.
12. Toss everything gently to combine and let simmer for an additional 2-3 minutes to blend the flavors.
13. Check for seasoning and adjust with salt or pepper as needed.
14. Serve the Pineapple Chicken and Rice warm, either on its own or with optional sides like vegetables or salad for a complete meal.