This is from Leslie Kuest. We used this, along with Gisele’s pineapple potato salad, for a luau we had for the college group.
Sometimes I add a small jar of apricot jam to the glaze. This is good on ham, too.
3-3 lbs chicken pieces
2 T butter
Salt, pepper, paprika
1 C brown sugar
2 T lemon juice
2 T prepared mustard
8 oz crushed pineapple, undrained
Dip chicken pieces in butter and spices. Bake at 400° for 20 minutes. Pour glaze over top and bake for 10-15 minutes longer.