1 cup pure apple cider (reduced by half into syrupy glaze)
1 cup crisp Honeycrisp or Granny Smith apple, sliced into thin wedges
2 sprigs fresh thyme leaves
1 tbsp Dijon mustard
5 lbs boneless, skinless chicken breasts (sliced into cutlets or bite-sized strips)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
Kosher salt and freshly cracked black pepper to taste
2 cups fresh pineapple chunks (or canned crushed pineapple, drained)