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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