Pina Colada Chicken

2 (8 ounce) cans sliced pineapple
1 (0.82 ounce) envelope commercial piña 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

Drain pineapple, reserving juice; set pineapple aside.

Combine pineapple juice, piña colada mix, rum, soy sauce, ginger and garlic. Place chicken in lightly greased 12 x 8 x 2-inch baking dish; add pineapple juice mixture. Marinate in refrigerator for 1 hour.

Bake, uncovered, at 400 degrees F for 30 minutes.

Reduce heat to 350 degrees F and bake for 20 minutes.

Top with pineapple slices and maraschino cherries. Bake an additional 5 minutes.

Serves 4.

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