3 lb. broiler fryer chicken cut up and thoroughly cleaned and excess skin and
fat removed
15 1/2 oz. can crushed pineapple, drained, reserve liquid

Mix in a large saucepan: 1/2 c. reserved liquid 1 tsp. soy sauce 1 1/2 c. brown sugar 1 tbsp. lemon juice 2 tsp. prepared mustard

Mix 1 tablespoon cornstarch in 1/2 cup water and add to the pineapple mixture. Cook over medium heat until mixture is translucent and bubbly. Reduce heat immediately just to keep warm.

Broil chicken bone side up in shallow pan on middle rack of oven until brown. DRAIN FAT AND JUICES FROM THE PAN. Turn chicken over and broil until chicken is browned and tender. Remove from oven. Retain remaining juices. Set oven to 350 degrees. Pour the pineapple mixture over the chicken and return to the oven for 15 or 20 minutes, until the chicken is nicely glazed. Remove chicken from pan and place on a serving dish. Stir the pineapple mixture on the bottom of the pan and use for a sauce at the table. If the mixture is too thick, thin with some boiling water and reheat if necessary. Serves 3 to 4.