6 boneless chicken
thighs*, excess fat and skin removed
1 can (20 oz)
3 Tbsp honey
1-1/2 tsp soy sauce
1/4 tsp garlic
*If using thighs
with bone in, increase cooking time to 35 minutes or until no longer pink in
reserve 1 Tbsp juice. Combine reserved juice, honey, soy sauce and garlic
powder in small bowl; set aside.
Place chicken in
single layer in foil-lined 13x9-inch baking pan. Arrange pineapple slices
around chicken. Pour reserved sauce over chicken and pineapple.
Bake at 375°,
25 minutes or until chicken is no longer pink in the center. Spoon reserved
sauce over chicken and pineapple.
Information (per serving): 231 Cal; 10 g Fat; 21 g Carb;
58 mg Cholesterol; 140 mg Sodium; 16 g Protein.
Exchanges: 1/2 Starch; 1 Fruit; 2 Very Lean Meat; 2 Fat.