Pineapple Barbecue Chicken

Sarah Christensen Roberts

1 lb. (4 oz. each) boneless, skinless chicken breasts

Salt and fresh ground pepper, to taste

1/2 cup honey barbecue sauce (or use your favorite low sugar barbecue sauce), divided *

1 can (20 oz.) pineapple chunks, drained

1/2 Tbsp. extra virgin olive oil

Season chicken breasts with salt and pepper. Grease a baking dish with cooking spray. Arrange chicken in baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce and top with pineapple chunks. Add remaining barbecue sauce on top and cover with plastic wrap. Place in fridge for 30 minutes to 2 hours. When ready to bake, preheat oven to 400 degrees. Remove plastic wrap.

Drizzle olive oil over the chicken. Bake uncovered for 40 minutes, or until chicken's internal temperature reads 165 degrees. Remove from oven and serve.