• 3 (10 or 12.5 oz) cans Chunk Chicken in Water, drained
• 1 cup brown sugar
• 2 tbsp. prepared yellow mustard
• 1/4 cup katchup
• 2 tsp. worcestershire sauce
• 2 tsp. soy sauce
• 1/4 tsp. salt
• 2 tbsp. minced onion
• 1/2 cup water
• 4-6 canned pineapple rings

Preheat oven to 350° F. Place the drained chicken in a single layer in a lightly greased 9 x 13: baking dish. In a large saucepan over low heat, combine brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, salt and water; bring to a boil. Pour sauce over chicken. Cover baking dish with aluminum foil. Bake for 10 minutes. Remove from the oven, remove foil and top with Pineapple rings. Cover dish with foil and return to oven or an additional 10 minutes.

Tip: Serve over rice.