Pineapple Barbecued Chicken
|Crushed pineapple||1 Can (10 oz), in its own juice|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Broiler fryer chicken||1|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs)|
Stir together undrained pineapple, corn syrup, lemon juice, soy sauce, salt, ginger and pepper in a small bowl.
Place chicken skin side down, in a shallow roasting pan; top with half the pineapple mixture.
Bake in preheated 375Â° F oven 30 minutes.
Turn chicken; top with remaining pineapple mixture and bake 30 minutes longer, or until chicken is tender.
Remove chicken to a platter; keep warm.
Skim fat from liquid in baking pan.
Mix cornstarch and water; stir into liquid in pan.
Stirring constantly, bring to a boil over medium heat; boil 1 minute.
Spoon sauce over chicken and serve with rice.