Recipe by Judy from Hawaii
This is an easy to fix, flavorful chicken dish. I am not ordinarily fond of recipes with canned pineapple, but the chutney & mustard combine well with the pineapple.
Top Review by Amber of AZ
Delicious, I cooked the chicken whole with the sauce drizzled over the top. It turned the chicken into a golden, recipe book, picture perfect bird. I then shredded the chicken and served over roasted veggies. Thanks for introducing me to chutney and a new flavor combo.
- 1 broiler-fryer chicken, cut into serving pieces (or substitue an equivalent amount of breasts or thighs)
- 1 teaspoon salt
- 1 (8 1/4 ounce) can crushed pineapple
- 1⁄4 cup mustard
- 1⁄2 cup chopped chutney
- 1⁄2 cup coarsely chopped pecans (optional)