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    Dole Lemon Chicken Wings


    Source of Recipe


    The Herald

    List of Ingredients




    1 cn (20 oz.) crushed pineapple
    2 Cloves garlic -- Pressed
    1/2 c Ketchup
    1/2 c Honey
    1 tb Worcestershire sauce
    1 ts Rosemary -- crumbled
    1 ts Salt
    1 Lemon -- thinly sliced
    16 Chicken wings OR
    2 Boneless skinless chicken Breast halves -- cut in Half
    2 ts Cornstarch

    Recipe



    Drain the pineapple, reserving 1/4 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 3-quart 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.

 

 

 

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