6 chicken thighs (2 lbs) -- skinned
8 ounces unsweetened pineapple tidbits (1 can) -- undrained
1/4 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
Vegetable cooking spray
1/4 cup water
2 teaspoons cornstarch

Trim excess fat from chicken; place chicken in a 12- x 8- x 2-inch baking dish, and set aside.

Drain pineapple, reserving juice; set pineapple aside. Combine pineapple juice, soy sauce, sherry, sugar, and mustard in a small bowl; stir well. Reserve 1/4 cup marinade; pour remaining marinade over chicken. Cover and refrigerate 2 hours.

Remove chicken from marinade, reserving marinade in baking dish. Coat grill with cooking spray. Grill chicken 6 inches over medium coals 40 minutes or until chicken is tender, turning and basting with marinade in baking dish every 10 minutes. Transfer to a serving platter, and keep warm.

Place reserved 1/4 cup marinade in a small saucepan. Combine water and cornstarch; stir into marinade. Bring to a boil over medium heat. Boil 1 minute or until mixture is thickened, stirring constantly; stir in reserved pineapple, and cook just until thoroughly heated. Spoon sauce over chicken to serve.

Yield: 6 servings.