The 1981 edition of The Karo Cookbook page 32 has the following recipe (not available on their website)
Pineapple Barbecued Chicken
1 8oz can crushed pineapple in own juice
1/2 c Karo dark corn syrup
2 tblsp soy sauce
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp pepper
1 broiler-fryer chicken, cut in parts
1 tblsp corn starch
1/4 c cold water
Cooked rice
In small bowl stir together undrained pineapple, corn syrup, lemon juice, soy sauce, salt, ginger and pepper. Place chicken skin-side down in shallow roasting pan. Top with 1/2 of the pineapple mixture. Bake in 375 degree F oven 30 minutes. Turn chicken; top with remaining pineapple mixture and bake 30 minutes longer or until chicken is tender. Remove chicken to platter; keep warm. Skim fat from liquid in baking pan. Mix corn starch and water. Stir into liquid in baking pan. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon sauce over chicken and serve with rice.
Makes 4 servings.
Comments: As perhaps you can already tell, the taste was not barbecue - at least not as most Americans have come to know or think of barbecue in the southern tradition. My version was not tasty by any means. I cannot quite remember if I added too much ginger but in trying to remedy the ginger taste, I added Chinese 5 spice. Oh, was that the wrong idea!! The consistency is much like the Orange Chicken at Panda Express but ugh, the taste (now kick-named the gagging glazed sauce.). Also, just make sure you grab the crushed not the chunk-ed pineapple in the cupboard; the recipe really does work better with crushed pineapple. And it seems to work fine with skinless, boneless chicken breasts.
Would like to try the recipe again, without the Chinese five spice.
Pineapple Barbecued Chicken
1 8oz can crushed pineapple in own juice
1/2 c Karo dark corn syrup
2 tblsp soy sauce
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp pepper
1 broiler-fryer chicken, cut in parts
1 tblsp corn starch
1/4 c cold water
Cooked rice
In small bowl stir together undrained pineapple, corn syrup, lemon juice, soy sauce, salt, ginger and pepper. Place chicken skin-side down in shallow roasting pan. Top with 1/2 of the pineapple mixture. Bake in 375 degree F oven 30 minutes. Turn chicken; top with remaining pineapple mixture and bake 30 minutes longer or until chicken is tender. Remove chicken to platter; keep warm. Skim fat from liquid in baking pan. Mix corn starch and water. Stir into liquid in baking pan. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon sauce over chicken and serve with rice.
Makes 4 servings.
Comments: As perhaps you can already tell, the taste was not barbecue - at least not as most Americans have come to know or think of barbecue in the southern tradition. My version was not tasty by any means. I cannot quite remember if I added too much ginger but in trying to remedy the ginger taste, I added Chinese 5 spice. Oh, was that the wrong idea!! The consistency is much like the Orange Chicken at Panda Express but ugh, the taste (now kick-named the gagging glazed sauce.). Also, just make sure you grab the crushed not the chunk-ed pineapple in the cupboard; the recipe really does work better with crushed pineapple. And it seems to work fine with skinless, boneless chicken breasts.
Would like to try the recipe again, without the Chinese five spice.
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