Pineapple Chicken Bake

4 boneless, skinless chicken breasts
1 20 ounce can pineapple chunks in juice
1/4 cup honey
1 tablespoon cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon tabasco
1 teaspoon cornstarch
1 tablespoon water
1/3 cup sliced almonds

Adjust oven rack to upper position and heat to 450 degrees. Season chicken with salt and pepper and lay in a 9X13 inch baking dish lightly coated with vegetable spray.

Drain pineapple chunks, reserving 1/2 cup of juice. Whisk pineapple juice, honey, vinegar, soy sauce, curry powder, and tabasco together in medium sauce pan over medium-high heat. Simmer, whisking often until mixture has thickened, about 8 minutes.

Quickly dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the sauce over the chicken, then sprinkle with almonds. Bake until the chicken registers 160 degrees on a thermometer, 15-18 minutes.

-From America's Test Kitchen

We usually serve the chicken over rice.