Amarante
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 Thu, Oct 15 2015, 7:40 pm
A retro recipe. 
Source: Judy Bart Kancigor. “Cooking Jewish.
Hawaiian Chicken
Vegetable cooking spray
2 chickens (3 to 3½ pounds each), each cut into 8 pieces, rinsed and patted dry
About 2 tablespoons vegetable oil
Kosher (coarse) salt and freshly ground black pepper to taste
Paprika to taste
1 cup (packed) light brown sugar
2 tablespoons distilled white vinegar
6 tablespoons grainy Dijon mustard
1 can (8 ounces) crushed pineapple, undrained
½ cup sliced almonds
1. Preheat the broiler. Spray a broiler rack with vegetable cooking spray.
2. Rub both sides of the chicken pieces with the oil, and then sprinkle salt, pepper, and paprika all over them. Place the chicken on the prepared rack in a broiler pan, and broil on both sides until the skin is brown and crisp, 7 to 10 minutes per side.
3. Meanwhile, combine the brown sugar, vinegar, mustard, and pineapple, with its juice, in a bowl.
4. Remove the chicken from the broiler. Line a large baking pan with heavy-duty aluminum foil, and arrange the chicken in it.
5. Preheat the oven to 350°F.
6. Measure out ½ cup of the brown sugar mixture and set it aside. Spoon the remaining mixture over the chicken pieces and bake, basting often, for 40 minutes.
7. Stir the almonds into the reserved mixture, and spoon it over the chicken. Continue baking until the chicken is cooked through and the topping is crispy, 5 to 10 minutes more. Serve hot”
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