broiler-fryer chickens, halved or quartered (about 2 pounds each)
Salt and pepper
1
can (20 ounces) DOLE® Pineapple Slices, drained
4
teaspoons cornstarch
• Combine juice, marmalade, teriyaki sauce, brown sugar, cloves and ginger, in saucepan. Heat over medium heat until sugar dissolves; let cool. Sprinkle chicken with salt and pepper. Place chicken in glass baking dish. Pour juice mixture over chicken; turn to coat all sides. Marinate, covered, 2 hours in refrigerator, turning often.
• Preheat oven to 350°F. Light charcoal grill. Drain chicken; reserve marinade. Bake chicken 20 minutes. Arrange chicken on lightly greased grill, 4 to 6 inches above glowing coals. Grill, turning and basting often with reserved marinade, 20 to 25 minutes or until meat near bone is no longer pink. Grill pineapple slices 3 minutes or until heated through.
• Dissolve cornstarch in remaining marinade, in small saucepan. Cook over medium heat until sauce boils and thickens. Spoon over chicken. Serve chicken with pineapple.
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