Portion Size: 5 oz. chicken pieces or 3 oz. boneless skin less chicken, ½ cup rice, 2 T. sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 ½ – 5 lbs. meaty chicken pieces or 2 ½ lbs. boneless skinless chicken breast
1 cup pineapple preserves
1/4 cup red wine vinegar
2 tablespoons light soy sauce
1/4 teaspoon ginger
1/2 teaspoon onion powder
1/4 teaspoon pepper
8 green onions	Washed, trimmed and sliced
4 cups cooked brown rice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place chicken pieces, skin side down, on the unheated rack of a broiler pan.  Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned. Turn chicken pieces, skin side up, and broil for 5 to 15 minutes more or till tender.	Internal temperature should reach 165 degrees F.
2	Meanwhile, for glaze, in a small saucepan stir together preserves, vinegar, soy sauce, ginger, onion powder, and pepper.  Heat through; keep warm.
3	Stir green onion into hot cooked rice.  Place rice mixture on a platter.  Place chicken  on top of rice.  Spoon glaze over chicken.