8 chicken breast halves
Flour
2/3 cup margarine
One (13 ounce) cans pineapple chunks, drained (reserve juice)
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 large green pepper, cut into strips
Reserved pineapple juice plus water to equal 1 1/4 cup

Salt and pepper chicken. Dip in flour and brown in margarine. Remove from pan to a covered baking dish; add to the drippings all remaining ingredients. Stir together over low heat. When sauce has boiled pour over chicken. Bake in a 350° F oven for 1 hour and 15 minutes.

1/2 cup butter
2 tbsp flour
2 cups chicken stock
1/3 cup sauterne
1/3 cup seedless grapes
1/4 cup sliced water chestnuts
paprika
4 Holland crackers
4 canned pineapple slices, grilled
2 pounds roast turkey breast

In a skillet melt butter and stir in flour. Cook slowly, stirring constantly, about 5 minutes, but do not brown. Blend in chicken stock until smooth. Simmer 10 to 12 minutes. Add wine, grapes and water chestnuts. Heat through. Remove from heat. Arrange crackers in bottom of shallow casserole. Next arrange pineapple slices on crackers and turkey slices on top. Cover with hot sauce and sprinkle with paprika. Bake at 350° F for 20 to 25 minutes, Makes 4 servings of Dinde Mullady.

4 frying chicken halves
3 tbsp flour
1 tsp ground ginger
1 tsp salt
1/2 cup shortening (part margarine)
1/2 cup chopped green onion
toasted coconut rice
1 cup fresh mushrooms
8-1/2 ounces pineapple slices
1/2 cup canned papaya juice or 1/2 cup orange juice
10-1/2 ounce can beef consomme soup
1 tbsp soy sauce

Dredge chicken halves in flour mixed with ginger and salt. Brown well in heated shortening in large skillet. Drain off fat into a Pyrex cup; measure 1/4 cup into small pan and add onion and mushrooms. Saute until onion is soft. Add to browned chicken along with syrup from pineapple, papaya juice, beef consomme and soy sauce. Bring to a boil. Cover and cook over low heat 1/2-hour. Add drained pineapple slices to pan sauce. Cover and continue cooking until chicken is tender – about 15 minutes longer. Serve with toasted coconut rice. Recipe makes 4 servings of Tropical Chicken with Pineapple.

4 whole chicken breasts, split (or boneless chicken breasts)
3/4 cup bottled Oil and Vinegar salad dressing
2 tsp curry powder
15 ounces sliced pineapple
2 medium bananas or 1 large papaya
8 preserved kumquats
2 large limes
1/2 cup honey

Bone chicken breasts (or buy chicken fillets already boned) and cut each split chicken breast into 4 pieces. Combine Oil and Vinegar salad dressing and curry powder in a medium size bowl; add chicken. Cover, and let marinate 2 hours in refrigerator. Cut pineapple slices in half. Just before cooking, peel bananas and cut into 2″ pieces Or halve, seed and pare papaya then cut into 1″ cubes. Cut limes into wedges. Drain chicken; reserve marinade. Thread chicken, pineapple, banana or papaya, kumquats and lime wedges, alternately on 8 long metal or heavy wooden skewers. Stir honey into remaining marinade and brush generously over kabobs. Broil or grill, turning and basting often about every 10 minutes, or until chicken is golden. Serve kabobs with kasha or packaged frozen prepared fried rice with almonds, if desired.

2 pounds chicken legs
3 tbsp flour
1/2 tsp salt
dash of white pepper
1/4 cup canola oil
2 green peppers, chopped
3 stalks celery, sliced
1 medium onion, chopped
1/2 cup crushed pineapple, including syrup
1/2 cup catsup
1/2 cup garlic-flavored vinegar
1/4 cup brown sugar

Wash the chicken pieces, pat dry. Lightly coat the chicken with a mixture of the flour, salt and popper. In a large frying. pan, heat the shortening or oil and brown the chicken pieces on all sides. Remove chicken and set aside. In same pan, saute the green peppers, celery and onion until lightly browned. Stir into sauteed vegetables the crushed pineapple, catsup, vinegar and brown sugar. Cover and simmer for 10 minutes. Add browned chicken pieces; again cover and simmer until chicken is tender – about 30-35 minutes. Serve chicken with its sauce on hot cooked rice. Recipe makes 4 servings of Sweet and Sour Chicken Legs.

Polynesian Chicken

1/3 cup molasses
Juice of 2 lemons
2 tsp low sodium soy sauce
1/4 tsp ground ginger
1/4 tsp dry mustard
1 small onion, chopped
1 broiler or fryer chicken, cut up
2 pineapple slices, halved
2 green—topped bananas, halved
1 tbsp butter

Blend molasses, lemon juice, soy sauce, ginger, mustard and chopped onion. Place chicken in a shallow dish and pour molasses mixture over chicken. Put in the refrigerator for 1 hour, turning once. Place chicken, skin side up, in shallow baking pan that has been lined with foil. Brush chicken with marinade. Cover and bake at 375° F for 40 minutes. Arrange fruits with chicken and dot with butter. Place under broiler for 10 to 15 minutes until flecked with brown. Recipe makes 4 servings of Polynesian Chicken.

Polynesian Chicken for a Party

3 tbsp salt
1/4 cup paprika
1 tsp ground white pepper
24 chicken pieces
canola oil
13 cups pineapple chunks and syrup
2 cups pineapple syrup
2 cups orange juice
1/2 cup lemon juice
1 cup light corn syrup
1 tsp mace
1/2 tsp ground ginger
2 tbsp flour
1/2 cup water
1/4 cup grated orange rind
8 oranges, peeled, cut into thick slices
1 gallon rice, cooked, hot

Combine salt, paprika and popper. Sprinkle chicken with mixture. Saute chicken in oil until well browned. Drain off excess fat. Drain pineapple chunks, reserving required amount of syrup. Set drained pineapple chunks aside. Combine pineapple syrup, orange juice, lemon juice, corn syrup, mace and ginger. Pour over chicken. Cover; simmer until tender -— about 30 minutes. Remove chicken to serving pan. Blend flour and water. Stir into hot pan juices; cook and stir until thickened. Add grated orange rind. Gently add orange slices and drained pineapple chunks; heat just until warm. Pour over chicken. Serve on a bed of hot rice. Recipe makes 24 portions of Polynesian Chicken.

12 ounces canned boned chicken or 2 cups diced cooked chicken
9 ounces pineapple tidbits
3 tbsp butter
4 tbsp flour
1 1/2 cups water
1/2 tsp salt
5 to 6 patty shells

Cut boned chicken in 3/4″ pieces. Drain pineapple; cook slowly in butter about 7 minutes, stirring occasionally. Add flour; blend well; add water slowly, stirring constantly; cook until mixture is thickened. Add chicken and salt. Heat thoroughly. Serve in patty shells. Recipe makes 5 to 6 servings.

2 whole raw chicken breasts
1 tsp salt
1/4 tsp white pepper
3 tbsp cornstarch
2 1/2 cup pineapple chunks
3 tbsp canola oil
2 tbsp soy sauce
2 tsp lemon juice

Remove the skin and bones of the chicken; cut chicken meat into 2″ pieces. Mix together the salt, pepper and 2 tablespoons cornstarch; toss with the chicken pieces. Drain the pineapple, reserving 3/4 cup of pineapple juice. Heat the canola oil in a skillet; saute the chicken 10 minutes. Add the pineapple; cover and cook over low heat 5 minutes. Mix the remaining cornstarch with the soy sauce, lemon juice and pineapple juice. Add to the skillet, stirring to the boiling point. Cook 3 minutes; don’t overcook. Recipe Serves 4.