| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Broiler-fryer chicken; cut up, up to 3 |
| 1 | cn | (8 oz.) crushed pineapple; juice pack, undrained |
| 1/4 | c | Chili sauce |
| 2 | tb | Brown sugar |
| 1 | tb | Cold water |
| 2 | ts | Cornstarch |
| Hot cooked barley or rice; (optional) |
INSTRUCTIONS
In a 12 x 7 1/2 x 2-inch baking dish arrange chicken, skin side down, with the meatiest portions toward the outside of the dish. Cover with waxed paper. Cook on 100% power (High) for 9 minutes, giving the dish a half-turn after 5 minutes. Meanwhile, stir together undrained pineapple, chili sauce and brown sugar. Drain fat off chicken. Turn chicken pieces over, spoon pineapple mixture over chicken. Cover with waxed paper. Cook on High for 10 to 11 minutes or until chicken is tender, basting chicken and giving dish a half-turn after 5 minutes. Transfer chicken to a platter. Keep warm. Skim fat from juices. Measure 1 cup of juices into a 2 cup glass measure. Stir together water and cornstarch. Stir into reserved juices. Cook, uncovered, on High for 2 minutes or until thickened and bubbly, stirring after 1 minute. Serve chicken over hot cooked barley or rice if desired. Spoon some sauce over chicken. Pass remaining sauce. Makes 6 servings. MasterCook formatted by Martha Hicks using Buster 2.0c Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Feb 27, 1998
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