HONEY-GLAZED CHICKEN TERIYAKI

6 boneless chicken thighs*, excess fat and skin removed
1 can (20 oz) Dole® pineapple slices
3 Tbsp honey
1-1/2 tsp soy sauce
1/4 tsp garlic powder

Drain pineapple; reserve 1 Tbsp juice. Combine reserved juice, honey, soy sauce and garlic powder in small bowl; set aside.

Place chicken in single layer in foil-lined 13x9-inch baking pan. Arrange pineapple slices around chicken. Pour reserved sauce over chicken and pineapple. Bake at 375ºF, 25 minutes or until chicken is no longer pink in the center. Spoon reserved sauce over chicken and pineapple. Makes 6 servings.

Per Serving: 231 Cal; 10g Fat; 21g Carb; 16g Protein;58mg Chol; 140mg Sodium.

*If using thighs with bone in, increase cooking time to 35 minutes or until no longer pink in the center.