Preheat oven to 350°F. Combine 1/4 cup of reserved pineapple juice (discard remainder), honey, vinegar, and black pepper in a small bowl; whisk well and set aside. Place chicken in an 8″ x 8″ baking pan coated with cooking spray. Top evenly with pineapple tidbits, onion, and peppers. Pour juice mixture over. Bake uncovered until chicken is cooked through and vegetables are tender, about 45 minutes.
Calories: 209 calories, Carbohydrates: 29 g, Protein: 21 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 69 mg, Fiber: 1 g
Exchanges per serving: 1 fruit, 1 nonstarchy vegetable, 1/2 other carbohydrate, 3 very lean meat. Carbohydrate choices: 2.
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This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.