Pineapple Baked Chicken

4 chicken breasts
2 tbsp. butter or margarine, melted
1/2 tsp. salt
1/8 tsp. pepper

Glaze: 1 can (15 oz.) crushed pineapple (I use chunk and crush myself), drained
1 cup firmly packed brown sugar
1/4 cup lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375°F. Place chicken pieces, skin side up, in an ungreased 9-inch baking pan. Brush with melted butter. Sprinkle with salt and pepper. Bake at 375°F for 30 minutes. Combine all Glaze ingredients and mix well. Pour Glaze over chicken. Return to oven and continue baking for 30 to 40 minutes, basting occasionally, until deep golden brown and tender. To prepare with thighs, bake for 20 to 30 minutes after glazing. To prepare with drunsticks, bake for 20 to 30 minutes after glazing. To prepare with wings, bake for 10 to 20 minutes after glazing.