Ingredients Jump to Instructions ↓

  1. 1 cup pineapple juice

  2. 3/4 cup honey

  3. 1/2 cup Dijon mustard

  4. 1 teaspoon ground ginger

  5. 2 tablespoons cornstarch

  6. 1/4 cup cold water

  7. 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired. Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.


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