Pineapple Baked Chicken


Patricia Martin



2 cut up chickens
1-250 ml pineapple jam
1-398ml crushed pineapple – do not drain
3-Tbsp brown sugar
3/4-1 tsp garam masala spice
1 tsp of cornstarch
3 Tbsp margarine-do not use if you take skin off chicken
Pepper for seasoning




  1. Fry chicken in pan with margarine until golden brown. SKIP THIS STEP IF YOU DE-SKIN CHICKEN. Season with pepper.
  2. Place chicken, skin up, in roasting pan.
  3. Mix jam, crushed pineapple, brown sugar, garam masala, and cornstarch together and pour over chicken.
  4. Place lid on roaster and cook at 375 degrees F for 1 hour. Uncover and roast for 15 minutes longer.

Note: if you de-skin the chicken pieces should be placed meat side down and turned over for the last 15 minutes.