2/3 c. canned crushed pineapple in pineapple juice, no sugar added
2 tsp. Dijon style mustard
1 tbsp. plus 1 tsp. mayonnaise
1 3/4 lb. breast of skinned chicken (weight of chicken is without the skin)
1 tsp. soy sauce
1/4 tsp. onion powder
1/3 tsp. pepper
Chopped parsley
1 tbsp. plus 1 tsp. frozen orange juice concentrate
1 tsp. cornstarch dissolved in 2 tsp. water
Reserve skins of breasts
1/4 tsp. grated orange rind
1/4 tsp. garlic powder
1/4 tsp. barbecue sauce

To prepare sauce: Combine pineapple, orange juice concentrate, mustard and soy sauce in small saucepan. Bring to boiling. Stir in dissolved cornstarch. Cook stirring constantly, until sauce thickens and bubbles. Lower heat and simmer about 5 minutes. Remove from heat. Beat in mayonnaise until smooth.

Place chicken breasts on rack in roasting pan, bone side down. Sprinkle with orange rind and seasonings. Cover breast with the reserved skin. Bake for 30 minutes or until the chicken is tender. Remove and discard skin. Top with sauce, garnish with parsley.

Diabetics: 1/2 serving fruit, 1/4 serving extras; 1 serving fat; 3 oz. poultry.