Recipe - Dole Lemon Chicken Wings

1 cn (20 oz.) crushed pineapple
2 Cloves garlic Pressed
One half cup Ketchup
One half cup Honey
1 tablespoon Worcestershire sauce
1 teaspoon Rosemary crumbled
1 teaspoon Salt
1 Lemon thinly cut or sliced up
16 Chicken wings
OR
2 Boneless skinless chicken
Breast halves cut in
Half
2 teaspoon Cornstarch

Drain the pineapple, reserving One fourth 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 3quart
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 (3496)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini