Sprinkle chicken with 2 teaspoons seasoning. Cover and refrigerate.
Combine pineapple juice, honey, Dijon mustard, corn starch, 1 teaspoon seasoning and ground mustard. Bring to a boil until slightly thickened. Set aside.
Heat oil in a large sauté pan or grill; cook chicken until lightly browned. Remove chicken and place in a steamtable pan. Pour pineapple sauce over chicken. Bake at 350°F for 30 minutes, or until chicken reaches an internal temperature of 165°F.