Wash the chicken, clean and divide into 6-8 pieces. Mix the sauce: lemon juice, vegetable oil, curry, chili sauce and pineapples along with the juice from the jar. Take each piece of chicken with a knife make vertical incisions in the meat and put slices of pineapple with sauce. The rest of sauce pour on top.

Close foil and bake in the oven. I baked at 220 gr. until tender ( I had 60 min ). When the chicken is ready, remove the foil and return to the oven for another 10 min to toast the top.