Teriyaki Chicken

This Japanese dish consists of chicken which has been marinated. The sugar in the marinade glazes the meat. Marinate 1 hour for the best flavor and then baste often.

    1 cut-up fryer chicken, skinned except for wings
    1 (14-ounce) can Dole pineapple chunks with pineapple juice
    ⅔ cup teriyaki marinade and cooking sauce
    cup clover honey
    1 teaspoon sesame seeds

1.  Place the chicken pieces in a large glass bowl.

2.  Pour the whole can of pineapple, including the pineapple   
     juice over the chicken pieces. Measure the teriyaki marinade
     into the bowl and then drizzle with honey. Stir the chicken  
     around with a large pair of tongs until all the chicken is well
     coated. Marinate in the refrigerator for 1 hour.

3.  Heat the oven to 350
. Line a 13 x 9 x 2-inch baking dish
     with foil. Arrange chicken and pour in sauce and pineapple.

4.  Bake for 1 hour, basting every 15 minutes. Sprinkle with  
     sesame seeds.

5.  In a small bowl, mix the cornstarch and water with basting
     brush. Tilt pan, mix in with the drippings. Stir until a glaze
     forms. Brush glaze over chicken and serve with rice. Chicken
     will have a blackened appearance, but won't taste burnt.

     Makes 4 servings