| | Directions | | Melt butter in shallow roasting pan. Roll chicken pieces in butter until well coated. Arrange pieces skin side up in single layer in pan. In saucepan, mix the pineapple juice and remaining ingredients. Cook until thickened, stirring constantly, add drained pineapple chunks. Spoon half of sauce over chicken. Cover and bake in oven at 350 deg. for 1/2 hour. Uncover and bake an additional 30 to 45 min. or until chicken is tender. Baste chicken occasionally with remaining sauce. Serves 4. |
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| Ingredients | | - |  | 1 fryer (cut into pieces) |
| - | | 1/4 cup butter |
| - | | 1 can pineapple chunks (9 ounce can) |
| - | | 1/4 cup brown sugar |
| - | | 2 tablespoons cornstarch |
| - | | 1 teaspoon Salt |
| - | | 1/4 cup vinegar |
| - | | 1/2 teaspoon Worcestershire sauce |
| - | | 2 tablespoons Chili Sauce |
| - | | 1/3 cup katsup |
| - | | 1 teaspoon soy sauce |
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