Sweet and Sour Grilled Chicken
1 can (20 ounces) crushed pineapple
1 cup ketchup
1/3 cup light brown sugar, packed
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 fryer chicken, about 3 1/2 pounds, cut up
1 tablespoon cornstarch
Drain pineapple well, reserving the juice. In a resealable food
storage bag, combine juice with ketchup, brown sugar, lemon juice,
and lemon peel. Add chicken to the bag, seal, and refrigerate for at
least 3 hours or overnight. Arrange chicken on hot grill over medium
coals about 4 inches from coals.
Grill 20 minutes on each side, or until done.
Combine marinade with pineapple and cornstarch in a saucepan. Cook,
stirring, until mixture boils and thickens. Baste chicken with sauce
about 5 minutes before done.
Sweet and sour grilled chicken serves 4.