I've always had an affinity for anything pineapple, but I've recently discovered that when mixed with other ingredients, it's awesome on chicken, especially in the summer time.
If you wanted to get super fancy and serve these as an appetizer at a party, you could modify the method and put the pineapple and chicken on skewers. You may also consider adding maraschino cherries to the ol' stick so as to add a pop of color. If you're planning to skewer up these bad boys, be sure to soak them in water for half an hour before threading the food on.
1 can pineapple chunks + all the juice (Make sure you buy pineapple chunks in 100% juice rather than those which come in syrup. This is a sure-fire way to send your dish to Hell in a hand basket.)
1/4 cup soy sauce (it's okay to use the cheap crap)
1/4 cup orange juice
1/2 cup light brown sugar
1/4 tsp cinnamon
4ish chicken breasts
a few tbsp brown sugar for sprinkling
1. In a small bowl, whisk together pineapple juice, orange juice, soy sauce, and brown sugars. Whisk until the sugar has dissolved. Now don't get your undies in a twist, because this should only take a couple of minutes.
2. Place trimmed chicken breasts in a prepared baking dish and pour marinade over chicken.
3. Arrange pineapple over chicken and sprinkle with brown sugar. Feel free to add a dash of cinnamon if you'd like; I fully support those who like to shake things up in the kitchen. For me, shaking things up usually involves a whole lot of arm waddle, so you know, I prefer to exercise my lot of creativity when the cucina is free of onlookers.
4. Allow to marinate for as long as you can stand. I allowed mine to chill out for about two hours.
4. Bake at 350' for 20-30 minutes, depending on how thick your breasts are cut. Don't be scared to perform a little plastic surgery and cut into the boobies. Remember, bigger isn't always better. Except of course, in the case of chocolate confections.