1 c. pineapple juice
1/2 c. honey
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 tsp. grated orange rind
1 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. dry mustard
3-4 lbs. broiler-fryer

Combine pineapple juice, honey, soy sauce, oil, orange rind, ginger, mustard and cornstarch in small saucepan. Heat to boiling, stirring constantly; reduce heat. Cook until glaze thickens.

Fold wings of chicken across back with tips touching. Place chicken breast side up on rack in shallow roasting pan. Roast uncovered in 375 degree oven until thickest parts are done, 1 3/4 to 2 hours, brushing with glaze the last few minutes of cooking time.

Serve with remaining glaze. If glaze thickens, thin with more pineapple juice. Makes approximately 6 servings.