Author Topic: Chicken Pineapple for a Crowd of 25  (Read 661 times)

Olga Drozd

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Chicken Pineapple for a Crowd of 25
« on: July 10, 2017, 03:32:59 PM »
Chicken Pineapple for a Crowd

18 whole chicken breasts, split and boned but leave skin on
Salt, pepper and paprika

1 teaspoon salt
3/4 cup honey
1/2 cup soy sauce
1 chicken bouillon cube, dissolved in 1/2 cup water
1/2 cup vegetable oil
1/2 cup sherry
2 teaspoons ground ginger
3 cans pineapple tidbits (10 ounces each / 284 mL each) (drained - juice reserved, pineapple tidbits reserved)

3/4 cup sugar
1/4 cup cornstarch
3/4 cup cold water

Preheat oven to 325 F. (160C).

Wash and dry chicken.  Season with salt, pepper and paprika.  Roll into small, tight "rolls", tucking in side edges. Put skin side up, in 2 casseroles 8 X 12 inch (20 X 30 cm).  Roast uncovered at 325 F. for 1 hour.

Pineapple Sauce: Meanwhile, combine salt, honey, soy sauce, bouillon, vegetable oil, sherry, ginger and juice from pineapple tidbits in a saucepan.  Heat over medium heat. In a bowl mix sugar, cornstarch and cold water; add to hot mixture and cook until clear and thick.  Add pineapple tidbits.

Drain most of the juice from roasting pan and pour pineapple sauce over chicken.  Bake 15 minutes longer.  Serve with rice.

NOTE:  Chicken may be frozen after roasting.  Thaw before putting sauce on.  Final heating will take longer than 15 minutes indicated above.  Sauce may be prepared up to 5 days in advance and stored in refrigerator.  Do not freeze sauce.  Serves: 25
« Last Edit: July 10, 2017, 04:00:38 PM by Olga Drozd »