Pineapple chicken II

• 3 pound whole chicken
• 14 1/2 ounces pineapple chunks in its own juices
• 1/2 cup dark brown sugar
• 1 teaspoon salt
• 1 teaspoonful of red pepper flakes
• 2 pinch ground sage
• 1 teaspoonful of minced garlic

1. Preheat oven 400 Fahrenheit
2. Take a knife and put thru the chickens cavity.
3. Hand at the end where the tail is.
4. Tip at the neck opening.
5. Cut down thru the backbone cutting thru the back.
6. If cutting thru backbone is to hard cut alongside it.
7. Separate the backside and open like a butterfly.
8. Lay the chicken out keeping the rest of chicken whole
9. Pour the pineapple chunks, add garlic, and liquid in a pot.
10. Salt and add sage to the chicken.
11. In the pot with pineapple juice, add sugar, and garlic then heat.
12. Over half the chicken sprinkle pepper flakes.
13. Once it boils let reduce stirring occasionally.
14. When it thickened, pour over the entire chicken.
15. Roast in oven till done.
16. Let sit 5 minutes serve hope you enjoy

chicken, pineapple, brown sugar, salt, teaspoonful of red pepper, ground sage, teaspoonful of minced garlic

Taken from cookpad.com/us/recipes/481452-pineapple-chicken-ii (may not work)