10 oz. cornstarch
1/2 c. five spice seasoning
2 qts. lime juice
12 lbs. honey
1 1/2 gal. chicken stock
1 1/2 gal. pineapple wedges
6 lbs. red and green pepper chunks
6 lbs. onion chunks
Salt to taste
200 chicken thighs
Seasoned salt

Combine cornstarch and five spice, dissolve in lime juice. Add honey mix well. Add chicken stock cook and stir until thickened and clear. Add pineapple, peppers and onion. Return to simmer. Season to taste with salt. Keep warm to serve.

Season chicken and bake at 375 degrees for 35 to 45 minutes or until lightly browned and tender. Keep warm to serve. To serve, place two chicken thighs on serving plate. Top with 4 oz. glaze. 100 servings.