Directions

1. Preheat oven to 350°F. Lightly coat a large nonstick skillet with nonstick cooking spray. Add chicken, onion and garlic; cook and stir over medium-high heat 4 to 5 minutes or until chicken is no longer pink (165°F). Drain fat; stir in ham. Remove from heat; let stand 20 minutes to cool.
2. Drain pineapple, reserving 2 tablespoons of the juice. In a large bowl stir together cream cheese and mayonnaise until smooth. Add pineapple and reserved juice. Stir in cooled chicken mixture and cheese. Season to taste with salt and pepper. Transfer to a serving dish.
3. Meanwhile, lightly coat both sides of bread slices with nonstick cooking spray. Place on a baking sheet. Bake about 12 minutes or until lightly browned, turning once. Serve with chicken mixture.