This is my version of a recipe found in various places on the Internet and from Dole. It has a special place in our repertoire, as it was one of the first things that I made in our apartment kitchen after David and I got married, nine years ago! Laura literally sang its praises at dinner this evening ("I love this, I love this, I love pineapple and chicken!" etc. etc.)
I sometimes use a combination of breasts and thighs, as David likes the dark meat better. Cutting the breasts in half lessens the cooking time; this is important if you are using both thighs and breasts, as the white meat seems to bake faster. (If some of the pieces of chicken are done before the others, remove them from the baking dish; cover and set aside so that they don't overcook.) Unless you really like lemon, remove the slices before storing the leftovers, as the lemon tends to get bitter after a day or two.
I don't let the kids touch raw chicken yet, but they like to help with the pineapple and lemon slices.
Baked Pineapple Chicken
1 20 oz. can pineapple, slices or chunks
1 clove garlic, crushed
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, finely minced
4 skinless and boneless chicken breasts
Preheat oven to 400° F. Lightly spray a shallow baking dish with cooking spray.
Drain the pineapple, reserving the juice in a small bowl. To the juice, add the garlic, cornstarch, Worcestershire sauce, mustard, and rosemary. Thinly slice the lemon, and set aside.
Cut the breasts in half lengthwise. Place the chicken in the prepared dish, and arrange the pineapple and lemon slices on the top, then stir the sauce and pour over that.
Bake for 30 to 40 minutes, or until the chicken is no longer pink in the center (cut to test). Baste occasionally to keep the fruit from drying out.
Serves 6 to 8. Active work time, about 10 minutes; total preparation time, 40 to 50 minutes.