Chicken Pineapple Bake

Pineapple Chicken Bake- One of my favorites. SO easy and quick too. I especially like to make this for great freezer meals.
4 boneless, skinless chicken breasts, trimmed
salt and pepper
1 (20-oz.) can pineapple -crushed or tidbits- in juice
1/4 cup honey
1 T cider vinegar
1 T soy sauce
2 t curry powder
1 t cornstarch
1 T water
1/3 cup sliced almonds
1. Adjust oven rack to upper position and heat to 450 degrees. Pat chicken dry with paper towels, then season with salt and pepper. Lay chicken in a 9x13in. baking dish coated lightly with vegetable oil spray.
2. Drain the pineapple chunks, reserving 1/2 C of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, and curry powder in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 min.
3. Quickly dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake 15-18 minutes.
-Adapted -America's Test Kitchen Family Cookbook