6 whole chicken thighs
Salt and pepper
3/4 cup diced pineapple
2 Tbsp. Tabasco sauce
2 habanero peppers, chopped and seeds removed
2 tsp. salt
1/2 cup low fat mayonnaise
Preheat oven to 350 degrees. Season chicken thighs with salt and pepper. Place in a 13 x 11 roasting pan and bake for 45-50 minutes, uncovered.
Combine 1/2 cup diced pineapple, Tabasco, habanero pieces, salt and mayonnaise in a food processor or blender. Pulse until smooth, about 15 seconds. In the last 5 minutes of cook time, remove chicken from oven. Preheat oven broiler to high. Spoon sauce generously over chicken. Place chicken under broiler for 5 minutes until golden brown. Serve chicken topped with remaining 1/4 cup diced pineapple.