A great way to do chicken on the barbeque! This Hawaiian-inspired version of barbequed chicken is always a crowd pleaser. The secret to keeping it moist and tender is to pre-cook the chicken in the oven before finishing it off on the barbeque.
Pineapple Barbequed Chicken:
14-20 pieces of chicken
Sprinkle with seasoning salt and bake in 350 degree oven for 50-60 minutes.
Pineapple Mustard sauce:
One 18 oz. can crushed pineapple
1 cup brown sugar
1/4 cup mustard
2 Tbsp. lemon juice
1/2 tsp. salt
Mix sauce together and set aside. Once chicken is removed from the oven, dip the chicken pieces in the sauce and place on the barbeque at medium heat. Continue to baste and turn chicken for about 15-20 minutes. Remove from barbeque and place on platter – pour the remaining sauce over the chicken.
Serve with roasted veggies, fresh rolls, and a green salad or cole slaw.
And don’t forget those fun summer martinis! See the recipe for this “Mellow Yellow” in the latest issue of At Home Magazine.
Enjoy!
