1 can (20 oz.) crushed pineapple
2 cloves garlic — Pressed
1/2 c ketchup
1/2 c honey
1 tbsp worcestershire sauce
1 tsp rosemary — crumbled
1 tsp salt
1 lemon — thinly sliced
16 chicken wings
OR
2 boneless skinless chicken breast halves — cut in half
2 tsp cornstarch

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