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2 1/2 to 3 lbs. chicken parts
2 cans crushed pineapple
2 bottles barbecue sauce
Boil chicken in water until cooked. Drain and leave in pan. Pour sauce and pineapple over chicken. Stir gently. Cook uncovered about 20 minutes on simmer. Serve on white rice.
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Bake 350 degrees, 35-40 minutes.
Sift: 1 tsp. salt 1 tsp. baking soda
Cream: 1 c. sugar
Add: 1 c. canned pineapple (crushed) 1 tsp. vanilla
Stir in dry ingredients into 9 inch greased pan.
Combine: 1/2 c. coconut
Sprinkle over batter.
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1-1/2 cups finely chopped Pineapple
3/4 cup bottled barbecue sauce
1 tbsp. soy sauce
1/2 tsp. ground ginger
20 chicken wings, split, discard tips
In a large bowl (non metallic) combine pineapple, barbecue sauce, soy sauce and ginger. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking.
Discard any remaining marinade.
Garnish with pineapple wedges if desired.
Makes 8 servings
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Friday, 18 May 2012
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