Category: Chicken

1 can (20 oz.) crushed pineapple

2 Cloves garlic -- Pressed

1/2 cup Ketchup

1/2 cup Honey

1 tbsp Worcestershire sauce

1 tsp Rosemary -- crumbled

1 tsp Salt

1 Lemon -- thinly sliced

16 Chicken wings

OR

2 Boneless skinless chicken

Breast halves -- cut in

Half

2 tsp Cornstarch

Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt. Stir in the lemon slices and pineapple. Arrange the chicken in a 3-quart shallow casserole dish. Pour the pineapple mixture over the chicken. Cover and refrigerate overnight or for at least 3 hours. Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil. Brush generously with sauce and bake at 450 degrees for 30 minutes.



Recipe By : The Herald (3-4-96)