Brown chicken in oil, sprinkling with poultry spice and salt and pepper.
Separately, drain pineapple and reserve juice. Mix together cornstarch and 2 Tbsp of the juice until smooth and set aside.
Combine the mustard, the honey, the garlic and the remaining pineapple juice, and add to the pan. Bring pan to a boil, and then cover and simmer on low until chicken is cooked through.
Remove chicken from pan. Stir in cornstarch mixture and bring to a boil. Boil, stirring, for about 2 minutes to thicken. Return chicken to pan, place pineapple over, and heat through.
Serve with hot rice.