Cooking with Mary
April 3, 2019
4 Boneless, skinless Chichen Breasts, trimmed
Salt and Pepper
1 Twenty ounce can Pineapple chunks in juice
1/4 c of Honey
1 Tbs Cider Vinegar
1 Tbs Soy Sauce
1 Tsp Tabasco
1 Tsp Cornstarch
1 Tbs Water
1/3 c Sliced Almonds
Adjust oven rack to upper position and heat oven to 450 degrees. Pat chicken dry with paper towel and season with salt and pepper. Lay chicken in 13×9 baking dish coated with cooking spray.
Drain pineapple juice from chunks reserving 1/2 cup juice. Whisk pineapple juice, honey, vinegar, soy sauce and Tabasco together in medium saucepan over med-high heat. simmer, whisking often until mixture thickens, about 8 minutes. Dissolve cornstarch in water and whisk into honey mixture. Stir in pineapple chunks. Pour over chicken and sprinkle with almonds.
Bake 15 to 18 minutes or until chicken registers 160 degrees on as instant read thermometer. Serves four.