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Ingredients
- 1 x (3 lb.) fryer, ready to cook in serving pcs
- 1/4 c. butter
- 1 x (8 ounce.) can pineapple slices, liquid removed
- 1/4 c. brown sugar
- 2 Tbsp. cornstarch
- 1 tsp salt
- 1/4 c. vinegar
- 1/2 tsp Worcestershire sauce
- 2 Tbsp. chili sauce
- 1/3 c. ketchup
- 1 tsp soy sauce
Directions
- Heat butter in small roasting pan. Roll chicken pcs in butter till well coated. Arrange pcs, skin side up, in single layer in pan. Reserve 2 slices of pineapple for garnishing the platter. Dice the remaining slices. Mix the pineapple juice with the remaining ingredients. Cook till thickened, stirring constantly. Add in liquid removed pineapple pcs. Spoon 1/2 of the sauce over chicken. Cover and bake in moderate oven (350 degrees) for 1/2 hour. Uncover and bake for 30 min longer or possibly till the chicken is tender. Baste chicken occasionally with remaining sauce. Arrange chicken on warm platter.
- Serves 4 - 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 4 servings | |
| Calories 741 | |
| Calories from Fat 417 | 56% |
| Total Fat 46.53g | 58% |
| Saturated Fat 17.28g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 1180mg | 49% |
| Potassium 630mg | 18% |
| Total Carbs 35.44g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 28.8g | 19% |
| Protein 43.92g | 70% |
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