Ingredients:
1 can (20 ounces) sliced pineapple in juice
1/4 cup soy sauce
2 tablespoons chopped green onion
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 frying chickens, quartered (about 5 to 6 pounds chicken pieces)

Directions:
Drain pineapple, reserving 1/4 cup of the juice. Set pineapple slices aside.

In a roasting pan, combine reserved pineapple juice, soy sauce, chopped green onion, ginger, and garlic powder. Add chicken pieces, turning to coat thoroughly. Arrange the chicken skin-side up; bake at 375° for 55 to 65 minutes, or until chicken is tender and juices run clear.

Add pineapple slices to the roasting pan and cook 5 minutes longer.

Arrange chicken on a serving platter with pineapple; skim off excess fat and spoon juices over chicken and pineapple.

This chicken recipe serves 8.

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