Here's another one from America’s Test Kitchen. It's fats, it's easy and sooo good. A little to spicy for my little ones, but it's one of my husband's favorites, so we keep it in the rotation
Start to finish: 30 minutes
4 Boneless skinless chicken breasts (6-8oz each), trimmed
1 (20oz) can pineapple chunks in juice
¼ cup honey
1 Tbs cider vinegar
1 Tbs soy sauce
2 tsp curry powder
1 tsp Tabasco
1 tsp cornstarch
1 Tbs water
1/3 cup sliced almonds
1. Adjust oven rack to upper position and preheat to 450. Pat the chicken dry with paper towels, then season with salt an pepper. Lay the chicken in a 9x13 baking dish coated lightly with a veg. oil spray.
2. Drain the pineapple chunks, reserving ½ cup of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in medium saucepan over medium high heat. Simmer, whisking often, until mixture is thickened, about 8 minutes.
3. 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 almonds. Bake until the chicken registers 160 on an instant read thermometer, 15-18 minutes.
I have grand plans for trying this sauce on kabobs this summer. I serve this with plain white rice. Also, I never have sliced almonds laying around. They are a wonderful addition, but it's just as tasty without.