| 4 to 5 pounds whole chicken 6 cups of pineapple juice 2 pieces garlic cloves 1 cup brown sugar 2 tbsp. salt 4 pieces oregano 1 large onion, sliced 2 bay leaves 1 cup cooking sherry 1 cinnamon stick, 2” long | 3 garlic cloves, mashed 1 tsp. dry mustard Pineapple Glaze: 1/2 cup packed brown sugar 1 tbsp. prepared mustard 1/2 cup pineapple juice 1 tbsp. flour Juice of 1 lemon |
- Wash chicken well, place in pot with enough water to cover, boil for 5 minutes. Drain off water, rinse pot. Return chicken to pot and add the rest of the ingredients. Bring to boil, lower heat and simmer over low heat for 1 hour, turning chicken over after 30 minutes. Transfer chicken to a baking dish. Score chicken skin in 1-1/2” diamonds, cutting about 1/4” deep. Stud diamonds with whole cloves as many as needed.
- Combine pineapple glaze ingredients in a small pot. Mix well until flour is well blended. Heat and stir until sugar is dissolved. Add more pineapple juice if necessary to make mixture of brushing consistency. Makes 1-1/2 cups.
- Brush chicken all over with pineapple glaze. Bake uncovered for about 15 to 20 minutes at 425ºF, basting occasionally, until chicken is golden. Let stand 5 minutes and spoon remaining glaze over chicken. Garnish with pineapple slices. Let stand 10 minutes before slicing. Let sand for 10 minutes before slicing.
Serves: 4 - 6
