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
¼ cup clover honey
1 teaspoon sesame seeds
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
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