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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. Lois Miller, Watertown, South Dakota Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
1/4 cup butter, melted |
1 can (20 ounces) pineapple chunks |
1/4 cup packed brown sugar |
2 tablespoons cornstarch |
1 teaspoon salt |
1/3 cup ketchup |
1/4 cup cider vinegar |
1 teaspoon chili powder |
1 teaspoon worcestershire sauce |
1 teaspoon soy sauce |
pinch ground ginger |
Directions:
1. Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
2. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through. Yield: 6 servings.
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