Oriental Chicken

• 1 (3 lb.) fryer, halved, quartered or pieces
• 1 (13 1/2 oz.) can pineapple chunks
• 1 c. Basic Barbecue Sauce
• 1/2 tsp. salt
• 1/4 tsp. ginger
• 1 tsp. soy sauce
• 2 tsp. cornstarch
• 1 Tbsp. pineapple syrup or water
• 1/2 diced green pepper
• 1 (11 oz.) can drained mandarin oranges
• 6 maraschino cherries, halved

1. Place chicken, skin side down, in shallow baking dish.
2. Drain pineapple, measure 1/2 cup syrup.
3. Add to Basic Barbecue Sauce in a saucepan.
4. Stir in salt, ginger and soy sauce.
5. Blend cornstarch with tablespoon pineapple syrup or water; blend with sauce.
6. Bring to a boil, reduce heat and simmer 5 minutes.
7. Brush chicken with mixture.
8. Bake at 350u0b0 for 1 hour, brushing occasionally, with sauce and turn once after 30 minutes.
9. Add pineapple, green pepper, oranges and cherries to remaining sauce.
10. Heat and pour over chicken the last 5 minutes of baking time.

fryer, pineapple, barbecue sauce, salt, ginger, soy sauce, cornstarch, pineapple syrup, green pepper, mandarin oranges, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943517 (may not work)