Dole lemon chicken wings

4 Servings

Ingredients

Quantity Ingredient
1 can (20 oz.) crushed pineapple
2 Cloves garlic -- Pressed
½ cup Ketchup
½ cup Honey
1 tablespoon Worcestershire sauce
1 teaspoon Rosemary -- crumbled
1 teaspoon Salt
1 Lemon -- thinly sliced
16 Chicken wings
OR
2 Boneless skinless chicken
Breast halves -- cut in
Half
2 teaspoons Cornstarch

Directions

Drain the pineapple, reserving ¼ 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)

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