Norma J. Lowery, D.H.S.
- 1 (20) sliced pineapple (save juices)
- 1 cut up chicken
- 1/4 cup prepared mustard
- 1/4 cup Mrs. Butterworth syrup
- 2 Tbsp pineapple juices
Arrange pineapple in 3 quart baking dish. Top with chicken, skin side down. Combine mustard and syrup and juices. Brush over 1/2 mixture over chicken. Bake, uncovered, at 400° for 30 minutes. Turn chicken and brush remaining syrup and bake 30 minutes longer.