1 garlic clove, minced
2 tbsp. honey
2 tbsp. soy sauce (we used reduced sodium soy sauce)
1/2 tsp. ground ginger
4 boneless skinless chicken breast halves (about 4 ounces each)
1/2 (8 oz.) can pineapple chunks in pineapple juice
2 green onions, sliced
1/2 sm. red pepper, diced
1/2 c. cashews or peanuts (optional)

In small bowl, combine garlic, honey, soy sauce, and ginger. In 11 x 7 inch baking dish, arrange chicken breast halves with thicker portions toward edges of dish. Spoon about 2 tablespoons of garlic mixture over chicken; cook, covered, at 350 degrees for approximately 1 hour until tender. Rearrange and spoon juices over chicken halfway through cooking. Drain pineapple, reserving 1/4 cup juice. Add pineapple, reserved juice, green onions, and red pepper to garlic mixture in small bowl. Cook, covered, on High 1 to 2 minutes until slightly softened and heated through. If you like, stir in cashews or peanuts. Serve with chicken. Makes 4 servings.