salt and fresh ground pepper, to taste
1/2 cup honey barbecue sauce, divided *
1 can (20 ounces) pineapple chunks, drained
1/2 tablespoon extra virgin olive oil
Season chicken breasts with salt and pepper. Grease a baking dish with cooking spray. Arrange chicken in baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce and top with pineapple chunks. Add remaining barbecue sauce on top and cover with plastic wrap. Place in fridge for 30 minutes to 2 hours. When ready to bake, preheat oven to 400F. Remove plastic wrap. Drizzle olive oil over the chicken. Bake uncovered for 40 minutes, or until chicken's internal temperature reads 165F. Remove from oven and serve.