Pineapple Chicken

This is a great easy, weeknight supper.  We serve it over rice and usually steam some broccoli to go with it  This is a staple in our house.


2 boneless, skinless chicken breasts (6 to 8 oz each), trimmed-or one pack tenders
1 (20 oz) can pineapple chunks in juice
1/4 cup honey
1 tbsp cider vinegar
1 tbsp soy sauce
2 tsps curry powder
1 tsp Tabasco
1 tsp cornstarch
1 tbsp water

Adjust an ove rack to the upper position and heat the oven to 450 degrees.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lay the chicken in a 9 x 13 inch baking dish coated lightly with vegetable oil spray.

Drain the pineapple chunks, reserving 1/2 cup of the juice.  Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat.  Simmer, whisking often, until the mixture has thickened, about 8 minutes.

Quickly dissolve the cornstarch in water, then whisk into the honey mixture.  Stir in the pineapple chunks.  Pour the pineapple sauce over the chicken, then sprinkle with the almonds.  Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.