Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast halves
  • 1 can ((20-oz) pineapple chunks, juice reserved)
  • 3 garlic cloves (, minced)
  • salt and fresh ground pepper (, to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/8 teaspoon paprika
  • 2 tablespoons butter
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 can ((20-oz.) pineapple chunks)

Instruction

  • Lightly pound chicken just enough to even it out; do not pound it thin.
  • In a large plastic ziploc bag, combine chicken breasts, pineapple juice, minced garlic, salt, pepper, lemon juice, lemon zest, and paprika.
  • Seal bag and place in fridge for 3 to 4 hours.
  • Preheat oven to 400˚F.
  • Lightly grease a baking pan with cooking spray.
  • Remove chicken from bag and shake off any excess; discard marinade mixture.
  • Transfer chicken to prepared baking pan; set aside.
  • In a frying pan, melt butter over medium-high heat.
  • Add mustard, honey, and pineapple chunks; stirring occasionally, cook for 2 minutes, or until bubbly and fragrant.
  • Remove from heat.
  • Spoon pineapple mixture over chicken.
  • Bake for 35 to 40 minutes, or until chicken is tender.
  • Remove from oven.
  • Serve.