2 broiler-fryers (3 lbs. each) cut into serving pieces
2 to 3 tsp. salt
1 tbsp. paprika
1/4 tsp. pepper
1/4 tsp. salad oil
1 can (13 1/2 oz.) pineapple chunks
1/2 c. orange juice
2 tbsp. lemon juice
1/4 c. dark corn syrup
1/4 tsp. mace
1/8 tsp. ground ginger
1 tbsp. flour
2 tbsp. water
2 oranges, peeled and sliced into cartwheels

Sprinkle chicken with mixture of salt, paprika and pepper. Saute in hot oil until well browned on all sides. Drain off excess fat. Drain pineapple, reserving 1/2 cup juice. Combine 1/2 cup pineapple juice, orange and lemon juice, corn syrup, mace and ginger. Pour over chicken; cover and simmer 30 minutes or until tender.

Remove chicken to warm serving platter. Mix flour and water together until smooth. Stir into pan drippings and boil 2 to 3 minutes. Add drained pineapple and fresh orange cartwheels; heat until just warm. Pour over chicken; serve at once.