- 12 skinless, boneless chicken thighs
- 2 (8 ounce) cans unsweetened crushed pineapple, undrained
- 1/4 cup sherry, or chicken broth
- 1/4 cup spicy brown mustard
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1/2 teaspoon paprika
- Arrange chicken in a shallow baking dish coated with nonstick cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika.
- Bake, uncovered, at 400 degrees F for 35-45 minutes or until a meat thermometer reads 180 degrees F.