Pineapple & Honey Mustard Chicken

This is absolutely one of my favourite chicken dishes! It is so easy and so fast to put together, all you have to do is to cook some rice (there's lots of sauce!) and make a salad while you wait for it to bake. That's it.  
From: "Shortcuts to Flavour" - Quick meals from the grocery cupboard, by Deona Tait

Ingredients:

6 - 8 chicken pieces

Salt & Pepper

Ina Paarman's Honey Mustard Cook-in Sauce (200 ml)

1 tub cream (250 ml)

½ cup mayonnaise*

1 x 440 g tin pineapple pieces

2 onions, sliced

2 big cloves garlic, crushed 

METHOD

1. Preheat oven to 180°C

2. Put the chicken pieces in a casserole dish, season with salt and pepper and put aside

3. Fry the onions and garlic in a little oil until onion is translucent, and spoon over the chicken pieces

4. Mix together the rest of the ingredients and pour over the chicken and onions

5. Bake uncovered for 1 hour or until done

6. Serve with rice

*I prefer Nola mayonnaise because it gives a "sweeter" taste, but you can use any mayonnaise you like, e.g. Crosse & Blackwell, which gives the dish a slightly more "sour" zing.