Jamaican Calypso Chicken

Bake at 375 degrees for 40 - 45 minutes. Makes 4 servings at approx. $2.75 per serving (if you buy the chicken on sale!)

1 can pineapple chunks
1/4 c. rum
3 T lime juice
2 T soy sauce
1 T dark brown sugar
2 t curry powder (can reduce amount)
2 cloves garlic, finely chopped
1/2 t ground ginger
1/4 t ground cloves
1/4 t crushed red pepper flakes
4 chicken breast halves on bone
1 (10 oz) can mandarin oranges, drained
1 lime, cut into wedges

1. Drain juice from pineapple chunks into shallow nonmetal dish large enough to hold chicken. Cover and refrigerate fruit for later use. To pineapple juice, add rum, lime juice, soy sauce, sugar, curry powder, garlic, ginger, cloves and red pepper. Stir to blend.

2. Add chicken to marinade, turning to coat well. Leave chicken skin-side down. Cover and marinate in refrigerator 4-6 hours (or overnight).

3. Drain marinade from chicken; reserve. Place chicken, skin-side up, in shallow roasting pan.

4. Bake, uncovered in preheated oven, basting often with pan juices and leftover marinade, 35 minutes.
Add reserved pineapple chunks and mandarin oranges to pan. Bake 5-10 minutes longer or until chicken is no longer pink near bone.

5. To serve, arrange chicken with pineapple and mandarain oranges on platter. Skim fat from pan juices and pour juices over chicken.
Garnish with lime wedges. Serve with rice. (the sauce is great over white rice!) Or serve with sweet potatoes.