6 skinless, boneless chicken breast halves
1 (16 ounce) package cream cheese, softened
1 (2.5 ounce) can crushed pineapple, drained with juice reserved
1/4 cup honey
1 (4 ounce) can chopped fresh pineapple, drained
1/4 cup butter
1/2 cup chopped fresh pineapple
3 tablespoons white sugar
1/2 cup mayonnaise
5 tablespoons honey, or to taste
1/2 teaspoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts into a large mixing bowl. Stuff each chicken breast with a 1/2 cup pineapple juice, a tablespoon of honey, and a 1/2 cup pineapple, leaving about 1/2 cup for garnish.
In a large bowl, cream together cream cheese and pareve mix until smooth. Beat in the pineapple juice, honey, pineapple, butter, pineapple, sugar and mayonnaise. Mix into the chicken mixture alternately with the lemon juice, mixing to complete the mixture. Pour dressing into prepared aluminum foil envelope or foil lined baking dish.
Bake in preheated oven for 20 to 25 minutes, until chicken is cooked through and juices run clear. Serve hot with crunchy pineapple salsa or salsa chips, if desired.