Description
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Ingredients
- ¼ cup butter
- ⅓ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- ¼ cup vinegar
- 1 teaspoon salt
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- 1 (9 ounce) can crushed pineapple
- 3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter
- stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt
- soy sauce
- and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened
- about 2 minutes. Stir pineapple into sauce.
- Arrange chicken pieces in a 9×13-inch baking dish; pour pineapple sauce over chicken.
- Bake until sauce is bubbling
- chicken is browned
- and the juices run clear
- about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6