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Roast Chicken with Pineapple-Mustard Glaze

2 (2 1/2 to 3-pound) broiler-fryers, quartered

Salt and freshly ground pepper to taste

4 large garlic cloves, sliced

1/4 cup butter, melted

1/4 cup minced fresh parsley

1 teaspoon dried whole thyme

1 (20-ounce) can sweetened pineapple chunks, undrained

1/3 cup honey

1/4 cup Dijon mustard

1 tablespoon cornstarch

Hot cooked rice

1. Season chicken with salt and pepper and place, skin-side up, on a rack in a roasting pan. Place garlic slices under skin of chicken.
2. Combine butter, parsley and thyme; brush over chicken. Bake at 350*F (175*C) for 45 minutes.
3. Drain pineapple, reserving juice. Combine 1/4 cup pineapple juice, honey and mustard. Brush over chicken and bake an additional 15 to 20 minutes.
4. Combine cornstarch, remaining honey mixture, pineapple chunks, and remaining juice in a heavy saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Boil 1 minute, stirring constantly.
5. Serve chicken and sauce over cooked rice.

Makes 8 servings.