| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken, Fruits | 4 | Servings | |
INGREDIENTS
| 1 | cn | (20 oz.) crushed pineapple |
| 2 | Cloves garlic — Pressed | |
| 1/2 | c | Ketchup |
| 1/2 | c | Honey |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Rosemary — crumbled |
| 1 | ts | Salt |
| 1 | Lemon — thinly sliced | |
| 16 | Chicken wings | |
| OR | ||
| 2 | Boneless skinless chicken | |
| Breast halves — cut in | ||
| Half | ||
| 2 | ts | Cornstarch |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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