Tangy Chicken And Pineapple

1. 1

   Drain juice from pineapple.

2. 2

   In saucepan, mix together pineapple juice, lime juice, soy sauce and ginger.

3. 3

   Place cornstarch in measuring cup or small bowl; add 3 tablespoons of the juice mixture and stir until smooth.

4. 4

   Over high temperature, place saucepan containing juice mixture and bring to a boil.

5. 5

   Stir in cornstarch mixture; stir until thick and smooth.

6. 6

   Remove from heat and dip each pineapple slice into the mixture.

7. 7

   Place pineapple in bowl for later use.

8. 8

   Dip chicken halves into sauce and place on grill or pan.

9. 9

   Put remaining sauce in pot and bring to boil.

10. 10

    Grill chicken; baste with the sauce every 10 minutes. Grill pineapple slices 1 minute on each side.

11. 11

    Place a pineapple slice on top of each chicken half.

12. 12

    Top each piece with a teaspoon of sauce.

13. 13

    Makes 10 servings; 245 calories a serving.

* Per serving · 4 servings · Values may vary.

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