Ingredients

• 2 (8 ounce) cans sliced pineapple
• 1 (0.82 ounce) envelope commercial pina colada mix
• 1/4 cup rum
• 1/4 cup soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 8 chicken thighs, skinned
• 8 maraschino cherries

Instructions

1. Drain pineapple, reserving juice; set pineapple aside.
2. Combine pineapple juice, pi a colada mix, rum, soy sauce, ginger and garlic.
3. Place chicken in lightly greased 12 x 8 x 2-inch baking dish; add pineapple juice mixture. Marinate in refrigerator for 1 hour.
4. Bake, uncovered, at 400 degrees F for 30 minutes.
5. Reduce heat to 350 degrees F and bake for 20 minutes.
6. Top with pineapple slices and maraschino cherries. Bake for an additional 5 minutes.