Teriyaki Pineapple Chicken



1 Tbsp minced chives

1 1/2 tsp paprika

1 1/2 tsp black pepper

1/4 cup brown suger

1/4 cup yellow mustard

3 tsp garlic salt

1/2 tsp salt

1/2 cup water

1/4 cup Worcestershire sauce

1/2 cup canola oil

2 Tbsp cold water

4 tsp cornstarch

1 can (8 oz) crushed pineapple

6 chicken breasts, 24 drumsticks (or chicken parts of your choice)


Preheat oven to 350 degrees. In a small bowl, mix chives, garlic salt, paprika, pepper, salt and chicken. In a large skillet, brown the chicken and transfer to a roasting pan.

In a large bowl, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard. Pour over chicken. Cover and bake for 20-30 minutes (or until chicken is done).

Remove chicken to a platter, keep warm. Transfer cooking juices to a small saucepan. Skim fat if necessary. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth. Stir into cooking juices. Return to boil, cook 1-2 minutes until thickened. Serve with chicken as a dipping sauce.