Pineapple Coconut Mango Chicken

Got a lotta requests for this, so gonna post it the best I can:

4 lg chicken breasts(frozen)
low sodium worchestshire sauce
minced garlic
1/2 lg onion (or 1 small)
1 small can of crushed pineapple (5.5 oz can)
Roberts Reserve Pineapple Coconut Mango Tequila Sauce (bought at HEB)

Warm oven to 400 degrees
In a pan, (pyrex dish) put about 1/2 inch of water, add chicken, top with squirts of worchestshire and minced garlic, bake for 20 minutes
Pull out dish, add onion(chopped to desired size), can of pineapple and the roberts reserve to the top of the chicken, place back in oven for 20-25 min

Eat and enjoy!