Oven Barbecue Pineapple Chicken

Oh my goodness it is hot!  They said on the news that the heat index hit 129 degrees today!  David, Daniel, and I went to Abbe Hills Farm to pick up our vegetables this afternoon and it was so hot we could barely stay outside long enough to get our loot!  Daniel and David were drenched in sweat by the time we got back to the car and we were only out about 10 minutes.  Poor Daniel doesn't understand that we can't go outside, he keeps saying "Mommy cool down sun."  I wish I could, if only it were that simple.  I will be so glad when this heatwave is over, although it isn't supposed to end until AT LEAST Thursday.  Yuck.  I think it might be time to go back to Seattle now :).  
Anyway, tonight, even though it is miserable to cook, I made Oven Barbecue Pineapple Chicken served over brown rice and with broccoli on the side.  This recipe is very yummy and very popular in my house!  It is perfect for a hot summer when you don't want to deal with the heat of the grill on top of the heat of the air outside.  


Oven Barbecue Pineapple Chicken

• 4 boneless, skinless chicken breasts
• 1 (20 oz) can pineapple chunks, juice reserved or 2 cups fresh pineapple chunks, juice squeezed out and reserved
• 1 (16 oz) bottle honey barbecue sauce (watch for HFCS on the label, I recommend Stubb's or Trader Joe's brands)
• 1 small onion, diced
• 2 cloves garlic, minced

Preheat oven to 350 degrees.  Spray a 13X9 inch baking dish with cooking spray.  Spread the onions and pineapple along the bottom of the baking dish and place chicken on top.  In a small bowl mix together the bbq sauce, the pineapple juice, and the garlic.  Pour over the top of the chicken.  Bake covered for 30 minutes then remove the cover, turn the chicken in the sauce, and bake an additional 20 - 30 minutes until chicken reaches an internal temperature of 165 degrees or is no longer pink in the thickest part.

Until next time, happy and HEALTHY cooking and EATING - and STAY COOL!