honey msustard chicken

By lamarandrose

If my family had their wish, I'd serve chicken on the grill every night. This sweet and tangy glaze is an appealing alternative to traditional tomato-based sauces. —Heidi Holmes, Renton, Washington

Ingredients

• 1 cup pineapple juice
• 3/4 cup honey
• 1/2 cup Dijon mustard
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Preparation

Step 1

In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired.
Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired. Yield: 4 servings.