Instructions: Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt.

Stir in the lemon slices and pineapple. Arrange the chicken in a 3-quart shallow casserole dish. Pour the pineapple mixture over the chicken. Cover and refrigerate overnight or for at least 3 hours. Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil. Brush generously with sauce and bake at 450 degrees for 30 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.