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Fruited Chicken

Fruited Chicken
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Yield: Serves 8

Chicken pieces marinated in a pineapple sauce, then slowly roasted to a golden brown. --Shoreham Inn, Shoreham, Vermont


  • 3 chickens (2-1/2-pound fryers), cut into eighths
  • 1/2 large onion, finely chopped
  • 20 ounces crushed pineapple
  • 1-1/2 tablespoons vinegar
  • Granulated garlic and pepper to taste


Cut, skin, and wash chickens. Place on bed of chopped onion in a large roasting pan. Mix crushed pineapple, vinegar, garlic, and pepper, and pour over chicken. Marinate for at least 3 hours. Roast in a 300 degrees F oven for about 1-1/2 hours, turning pieces every 30 minutes. Cook to a golden brown.
Updated Wednesday, September 17th, 2008

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