Aloha Chicken and Pineapple 1 cup white rice 1 tablespoon canola oil 2 tablespoons honey 2 tablespoon balsamic vinegar 1 tablespoon soy sauce 1 teaspoon Dijon-style mustard 4 boneless, skinless chicken breast halves 1 (20 ounce) can sliced pineapple in juice, pineapple     drained and 1 tablespoon juice reserved Cook rice according to package directions. Preheat oven to 400 degrees F. In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done. Brush pineapple rings with other half of marinade, reserving leftover marinade. Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken's juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste. Top rice with chicken and pineapple rings. Makes 4 servings. Per serving: 403 calories, 44g carbohydrates, 42g protein, 6g total fat (1g saturated), 98mg cholesterol, 1g fiber, 342mg sodium. Calories from fat: 13%