Ingredients
12 boneless skinless chicken thighs (about 3 pounds)2 cans (8 ounces each) unsweetened crushed pineapple, undrained1/4 cup sherry or chicken broth1/4 cup spicy brown mustard1/4 cup honey2 tablespoons butter, melted1/2 teaspoon paprika
Preparation
Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika.
Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.
