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

Glaze:
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.

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