OVEN-BARBECUED CHICKEN BREASTS

1 teaspoon olive oil
2 garlic cloves, minced
1 cup no-salt-added canned tomatoes
1/2 cup pineapple juice
3 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon molasses
3/4 teaspoon ground ginger
1/2 teaspoon salt
4 bone-in chicken breast halves (about 1 1/2 pounds total), skinned

Preheat oven to 425 degrees.

Heat the oil in a medium saucepan until hot but not smoking. Add the garlic and cook over medium heat, stirring frequently, until softened, about 30 seconds.

Stir in the tomatoes, breaking them up with the back of a spoon. Add the pineapple juice, honey, vinegar, molasses, ginger and salt. Bring to a boil and cook until the sauce has thickened, about 5 minutes.

Spray a shallow roasting pan with nonstick cooking spray. Place the chicken in the pan, spoon the sauce on top.

Bake for 20 minutes, or until the chicken is cooked through.

Preheat the broiler.

Broil the chicken 4 inches from the heat for 2 minutes, or until the sauce has caramelized.

Servings: 4
Adapted from source: Chicken: Great Taste, Low Fat by Time Life Books
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