Oven Barbecued Hawaiian Chicken

• 1 (8 oz.) can crushed pineapple in unsweetened juice
• 1/3 c. chili sauce
• 2 Tbsp. brown sugar
• 1 tsp. cornstarch
• 1 medium size pineapple
• 1/4 c. apricot preserves
• 2 Tbsp. soy sauce
• 1 (3 1/2 lb.) broiler-fryer, cut up
• lettuce leaves for garnish

1. Preheat oven to 400u0b0.
2. In a small bowl combine crushed pineapple with juice, chili sauce, apricot preserves, brown sugar, soy sauce and cornstarch.
3. Mix well.
4. Remove skin and fat from chicken except wings.
5. Arrange chicken in 15 1/2 or 10 1/2-inch roasting pan lined with foil.
6. Spoon pineapple mixture over chicken.
7. Bake 45 to 50 minutes, basting occasionally with pan drippings until juice runs clear when chicken is pierced.
8. Cut pineapple into quarters, then into eight 3/4-inch slices.

pineapple, chili sauce, brown sugar, cornstarch, pineapple, apricot preserves, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=700551 (may not work)