1 can pineapple slices & juice
1/2 c. soy sauce
1/2 c. sherry
1/4 c. lemon juice
1 tsp. ground ginger
1 tbsp. oil
Dash of Tabasco
2 broiling chicken, halved or quartered
1 tbsp. cornstarch
1/3 c. cold water
4 tsp. brown sugar

Combine juice drained from pineapple with soy sauce, sherry, lemon juice, ginger, oil and Tabasco. Pour over chicken and marinate for at least 3 to 4 hours. Drain chicken and reserve marinade. Preheat grill or broiler. Cook chicken slowly, turning frequently. Baste often with marinade.

When chicken is almost done, combine cornstarch with water. Add brown sugar and remaining marinade. Cook over low heat, stirring constantly until thickened. Heat pineapple slices on grill or under broiler. Serve chicken with gravy and garnish with pineapple slices.