Hawaiian 57 Chicken Bake
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This recipe has a start many years ago, when my nephew, Mike, was grilling chicken with pineapple one afternoon. We modified the original long ago for a recipe to bake chicken breast or whole butterflied chickens. This version is one that I had in my head for a couple of years before I actually tried making it. The idea was to make it even more fool proof, and to come up with a version that could even be made in a slow cooker.

3 (~ 1 1/2 lb) chicken breast, skinless & boneless
1/2 cup Heinz 57 Sauce
1/4 cup honey
 1 (8 oz) can crushed pineapple
1/2 cup pineapple juice
1/4 tsp cayenne pepper (optional)
Cut the chicken breast into 1 inch wide slices. Place the chicken in a baking dish. Preheat the oven to 350 degrees.

Drain the can of pineapple, reserving the liquid. Combine the Heinz 57, honey, and crushed pineapple in a bowl. Pour the reserved pineapple juice into a measuring cup, and add extra canned pineapple juice to make up 1/2 cup. Add the juice to the bowl, and mix well. Pour this mixture over the chicken.

Cover the baking dish with the lid, and bake for 30 - 35 minutes. Remove from the oven, and remove the chicken from the dish. Pour the remaining liquid into a sauce pan, and place the pan over medium heat on the stove. Cook until the sauce is thick and bubbly.

Place the chicken on platter or serving dish, and pour the thickened sauce over the chicken.