1 (20-ounce) can crushed pineapple, undrained
1-tablespoon curry powder
1-teaspoon sugar
3 tablespoons vegetable oil
6 to 8 boneless, skinless chicken breast halves
1/2 cup flaked coconut

• Heat oven to 425*F (220*C) degrees.
• Pour pineapple with juice into a 13 x 9 x 2-inch baking dish. In a small bowl combine curry powder, sugar and oil.
• Brush curry mixture on both sides of chicken. Place chicken on top of pineapple, sprinkle with coconut. Bake, uncovered for 30 minutes or until chicken tests done