4 medium sized chicken breasts or pork chops (1/2 to 3/4 inch thick)
1/2 can pineapple rings, drained (reserve juice)
3/4 tbsp. dark brown sugar
2 tbsp. prepared mustard
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch dissolved in 1/8 cup cold water
enough water to bring reserved juice to 1/2 cup
Drain pineapple and reserve juice. Salt and pepper pork chops or chicken to taste.
In a small sauce pan combine pineapple juice, water, brown sugar and mustard and bring to a light boil. Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
Brush sauce on pork chops or chicken breasts and place on a prepared grill. Brown pork chops/chicken for 2 minutes on each side, brush on more sauce and top with pineapple rings. Cook for two or three more minutes and turn so pineapple rings are on the grill surface and get the nice grill marks and cook for two or three more minutes. Flip once more, baste with sauce, and check pork chops or chicken. If done allow to rest for five minutes and serve.
Notes: Although these directions are for grilled chicken or pork, we still don't have a grill so we broiled the chicken instead. I thought it was quite tasty and it would probably be even better on the grill. Brittany used 2 large chicken breasts and sliced them in half so that they were thinner. She also used pineapple chunks because that is what we had. Brittany found the recipe, which she halved, at Cooks.com.