2 lbs/1 kg skinless chicken pieces
1 can (14 oz/398 mL) unsweetened pineapple chunks.
1 tsp dried rosemary
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
Place the chicken in a baking dish.
Drain the can of pineapple, pour the chunks over the chicken.
Combine the rosemary, paprika, salt, pepper and ginger, sprinkle this over the chicken.
Bake, covered, for one hour at 375F/190C, or until the chicken is no longer pink in the middle.
Serve with rice and lots of veggies.
# tip: I used whole chicken breasts but next time will slice them thinner so the flavour goes
all the way through the meat.