450g can pineapple pieces
1 pkt chicken soup
1 T soy sauce
8 chicken pieces
Drain juice from pineapple and make up with up 1 c of water. Pour into unperforated roasting bag with chicken soup and soy sauce and mix in bag. Add chicken and pineapple and tie bag loosely, leaving a finger sized hole. Lie in shallow baking dish so chicken is in one layer.
Bake at 180C for 1 hour, turning bag after 30 minutes. Serve on rice or noodles and sprinkle with chopped parsley.