Sweet and Spicy Chicken Barbecue

1½ cups Dole® Pineapple Orange Juice
1 cup orange marmalade
2/3 cup teriyaki sauce
½ cup brown sugar
½ tsp. ground cloves
½ tsp. ginger
4 frying chickens (about 2 lbs. each), halved or quartered
Salt and pepper
Pineapple slices
4 tsp. cornstarch

In saucepan, combine juice, marmalade, teriyaki, brown sugar, and spices. Heat
until sugar dissolves; let cool. Sprinkle chicken with salt and pepper to
taste. Place in glass baking pan. Pour juice mixture over chicken; turn to
coat all sides. Marinate, covered 2 hours in refrigerator, turning often.

Drain chicken; reserve marinade. Arrange chicken on lightly greased grill.
Grill turning and basting often with reserved margarine 40 to 45 minutes or
until meat near bone is no longer pink. Grill pineapple slices 3 minutes
or until heated through.

In small saucepan, dissolve cornstarch in remaining marinade, cook over medium
heat until sauce boils and thickens. Spoon over chicken.

Makes 8 servings