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Add a photoServings: 4
Ingredients
- 1 can (20 ounce.) crushed pineapple
- 2 x Cloves garlic -- Pressed
- 1/2 c. Ketchup
- 1/2 c. Honey
- 1 Tbsp. Worcestershire sauce
- 1 tsp Rosemary -- crumbled
- 1 tsp Salt
- 1 x Lemon -- thinly sliced
- 16 x Chicken wings Or possibly
- 2 x Boneless skinless chicken Breast halves -- cut in Half
- 2 tsp Cornstarch
Directions
- Drain the pineapple, reserving 1/4 c. juice or possibly 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-qt shallow casserole dish. Pour the pineapple mix over the chicken. Cover and chill overnight or possibly for at least 3 hrs. Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat till the sauce is clear and thickened and just coming to a boil. Brush generously with sauce and bake at 450 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 96 | 21% |
| Total Fat 10.63g | 13% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.13g | |
| Cholesterol 62mg | 21% |
| Sodium 1022mg | 43% |
| Potassium 506mg | 14% |
| Total Carbs 77.48g | 21% |
| Dietary Fiber 1.8g | 6% |
| Sugars 69.08g | 46% |
| Protein 18.12g | 29% |
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