Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up1/4 cup butter, melted1 can (20 ounces) pineapple chunks1/4 cup packed brown sugar2 tablespoons cornstarch1 teaspoon salt1/3 cup ketchup1/4 cup cider vinegar1 teaspoon chili powder1 teaspoon Worcestershire sauce1 teaspoon soy saucePinch ground ginger
Preparation
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.
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.
