Ingredients
1 cup pineapple juice3/4 cup honey1/2 cup Dijon mustard1 teaspoon ground ginger2 tablespoons cornstarch1/4 cup cold water1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Preparation
In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired.
Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired.
