Chicken Luau

• 2-3 lb. frying chicken
• 1 c. pineapple chunks
• 2 Tbsp. butter
• 1 1/2 Tbsp. cornstarch
• 2 tsp. salt
• 1/2 tsp. pepper, coarse ground
• dash of cayenne pepper
• 1 c. chicken broth
• 1/2 c. pineapple juice
• 1/2 c. orange marmalade
• 1/2 c. sherry
• 2 Tbsp. chutney
• 1 c. celery with leaves, minced
• dash of cinnamon
• dash of cloves
• 1/2 c. whole blanched almonds, toasted

1. Place chicken, skin side up, in shallow 9 X 13 baking dish. Slowly cook pineapple in butter for 5 minutes.
2. Add cornstarch, salt, pepper, and cayenne pepper.
3. Stir in broth and pineapple juice.
4. Add marmalade, sherry, chutney, celery and spices.
5. Mix well.
6. Cook, stirring until thickened.
7. Spoon over chicken.
8. Bake, uncovered, at 350u0b0 for 1 1/2 hours or until chicken is tender. Sprinkle almonds over chicken.
9. Garnish with green pepper strips, if desired.
10. Serve with rice pilaf.
11. Yield:
12. 6-8 servings.

chicken, pineapple, butter, cornstarch, salt, pepper, cayenne pepper, chicken broth, pineapple juice, orange marmalade, sherry, chutney, celery, cinnamon, cloves, whole blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007931 (may not work)