Pineapple Chicken

• 1 can (20 oz.) pineapple chunks in juice, undrained
• 1 Tbsp. cornstarch
• 1 broiler-fryer chicken (3 lb.), cut into pieces, skin removed
• 1/2 cup KRAFT Balsamic Vinaigrette Dressing
• 2 Tbsp. brown sugar
• 4 whole cloves
• 1 cinnamon stick
• 2 bay leaves
• 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 15 slices OSCAR MAYER Deli Fresh Honey Ham, chopped
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, chopped
• 2 Tbsp. chopped fresh parsley

1. Drain pineapple, reserving juice.
2. Dissolve cornstarch in 2 Tbsp.
3. reserved juice; set remaining juice aside for later use.
4. Cook chicken in Dutch oven or deep large skillet on medium heat 5 min.
5. or until evenly browned, turning occasionally.
6. Stir in dressing, remaining pineapple juice, pineapple chunks, sugar, cloves, cinnamon stick and bay leaves.
7. Cover; cook 20 min.
8. on medium-low heat or until chicken is done (165 degrees F).
9. Meanwhile, cook bacon in medium skillet until crisp; drain.
10. Return bacon to skillet.
11. Add ham, onions and garlic; cook on medium heat 5 to 8 min.
12. or until onions are golden brown, stirring frequently.
13. Add cornstarch to chicken mixture; cook and stir 1 min.
14. or until sauce is slightly thickened.
15. Discard cloves, cinnamon stick and bay leaves.
16. Reserve 1/2 cup bacon mixture.
17. Add remaining to chicken mixture; mix well.
18. Serve topped with reserved bacon mixture and parsley.

pineapple, cornstarch, chicken, brown sugar, cloves, cinnamon, bay leaves, bacon, honey ham, onion, garlic, parsley

Taken from www.kraftrecipes.com/recipes/pineapple-chicken-125166.aspx (may not work)