Oh, my DEARS!  If you don’t already have the Texas Pepper Jelly eCookbook, you’re really missing out!

This is one of my family’s favorites: We grill it outside in the good weather, and if the weather is bad and we just HAVE to have some, we broil or bake it in the oven.  It works in the crockpot, too!

Pineapple Chicken Glaze:

1/2 cup butter or margarine

1 teaspoon cornstarch

1/4 cup lemon juice

1/3 cup Texas pepper jelly Pineapple Habanero

2 tablespoons finely chopped onion

1 teaspoon soy sauce

1/3 teaspoon dried thyme

Melt butter in saucepan.  Add cornstarch and blend.  Add remaining ingredients; cook five minutes over low heat, stirring constantly.  Brush on chicken during last five minutes of broiling or grilling time.  Heat remaining glaze and serve with the chicken.

Now, y’all get over here and get yourself this eCookbook!  It’s fantastic!  Sign up for our free Newsletter, and we’ll send you a sample of our eCookbook for FREE!