12 skinless, boneless chicken thighs (3 pounds)
2 (8 ounce) cans unsweetened crushed pineapple, undrained
¼ cup sherry
¼ cup spicy brown mustard
¼ cup honey
2 tablespoons butter, melted
½ teaspoon paprika
1. Arrange chicken in a shallow baking dish coated with non-stick cooking spray.
2. In a bowl, combine the pineapple, sherry, mustard, honey, and butter; mix well. Spoon over chicken; sprinkle with paprika.
3. Bake, uncovered, at 400°F for 35-45 minutes or until a meat thermometer reads 180°F.
Total Fat 10g
Diabetic Exchanges: 3 lean meat, 1½ fruit, 1 fat
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