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    Dole Lemon Chicken Wings

    List of Ingredients




    Recipe By : The Herald (3-4-96)

    1 can (20 oz.) crushed pineapple
    2 cloves garlic -- Pressed
    1/2 c ketchup
    1/2 c honey
    1 tbsp worcestershire sauce
    1 tsp rosemary -- crumbled
    1 tsp salt
    1 lemon -- thinly sliced
    16 chicken wings
    OR
    2 boneless skinless chicken breast halves -- cut in half
    2 tsp 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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