Polynesian Chicken

1/3 cup molasses
Juice of 2 lemons
2 tsp low sodium soy sauce
1/4 tsp ground ginger
1/4 tsp dry mustard
1 small onion, chopped
1 broiler or fryer chicken, cut up
2 pineapple slices, halved
2 green—topped bananas, halved
1 tbsp butter

Blend molasses, lemon juice, soy sauce, ginger, mustard and chopped onion. Place chicken in a shallow dish and pour molasses mixture over chicken. Put in the refrigerator for 1 hour, turning once. Place chicken, skin side up, in shallow baking pan that has been lined with foil. Brush chicken with marinade. Cover and bake at 375° F for 40 minutes. Arrange fruits with chicken and dot with butter. Place under broiler for 10 to 15 minutes until flecked with brown. Recipe makes 4 servings of Polynesian Chicken.

Polynesian Chicken for a Party

3 tbsp salt
1/4 cup paprika
1 tsp ground white pepper
24 chicken pieces
canola oil
13 cups pineapple chunks and syrup
2 cups pineapple syrup
2 cups orange juice
1/2 cup lemon juice
1 cup light corn syrup
1 tsp mace
1/2 tsp ground ginger
2 tbsp flour
1/2 cup water
1/4 cup grated orange rind
8 oranges, peeled, cut into thick slices
1 gallon rice, cooked, hot

Combine salt, paprika and popper. Sprinkle chicken with mixture. Saute chicken in oil until well browned. Drain off excess fat. Drain pineapple chunks, reserving required amount of syrup. Set drained pineapple chunks aside. Combine pineapple syrup, orange juice, lemon juice, corn syrup, mace and ginger. Pour over chicken. Cover; simmer until tender -— about 30 minutes. Remove chicken to serving pan. Blend flour and water. Stir into hot pan juices; cook and stir until thickened. Add grated orange rind. Gently add orange slices and drained pineapple chunks; heat just until warm. Pour over chicken. Serve on a bed of hot rice. Recipe makes 24 portions of Polynesian Chicken.