Hawaiian Chicken

Family size package (8) skinless chicken breasts
1 can sliced pineapple
1 (12 ounce) jar favorite barbecue sauce
Maraschino cherries

Place four chicken breasts on the bottom of a Dutch oven. Use half of the sliced pineapple to place on top of the breasts, pouring all the juice over the chicken. Pour half of the barbecue sauce on top of the chicken. Place another layer (the remaining four breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the center of each pineapple slice. Pour the remaining barbecue sauce on top. Place the lid on the Dutch oven.

Place the Dutch oven on the coals and cover the top of the oven with coals. Cooking time is 30 to 45 minutes. Remove lid and check at about 20 minutes. When finished, make sure that the chicken is thoroughly cooked before serving.

Place the empty oven back on the coals to clean (burn) it out.

Hawaiian Chicken

1 (8 ounce) can pineapple chunks
2 pounds chicken, cut up
2 tablespoons shortening
1 can chicken broth
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 large clove garlic, minced
1 green bell pepper, chunked
3 tablespoons cornstarch

Drain pineapple chunks, reserving juice. Brown chicken in shortening; drain. Add pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic. Cover; cook over low heat for 40 minutes.

Add green pepper and pineapple chunks. Cook 5 minutes longer or until heated.

Combine cornstarch and 1/4 cup cold water; stir gradually into sauce. Continue cooking until thickened.

Serve over rice.

Hawaiian Chicken

3 tablespoons Watkins Hot Honey Soy Sauce
1 tablespoon Watkins Ginger Garlic Liquid Spice
4 skinless, boneless chicken breast halves
1 (8 ounce) can pineapple chunks
1 1/2 teaspoons cornstarch
1/4 cup sliced green onion
1/2 medium red pepper, cut into small strips
Cashews or peanuts, for garnish

Drain pineapple juice and reserve. In shallow glass dish, combine hot honey soy sauce and ginger garlic liquid spice. Add chicken breasts, turning to coat all sides.

Let marinate at least 15 minutes. Remove chicken from marinade (reserve marinade) and place on grill or under broiler; cook 3 to 5 minutes per side until done. Remove from heat and keep warm.

In small saucepan combine reserved marinade, pineapple juice, and cornstarch. Bring to a boil over medium heat, stirring constantly.

Sir in pineapple, onion, and red pepper; cook 1 minute more or until heated through. To serve, place chicken on serving platter and top with sauce; garnish with nuts.

Makes 4 servings.