Recipe featured in Oakland Raiders Cookbook
3 pounds chicken wings or drummettes
12 oz. Aloha Barbecue Sauce
16 oz can pineapple chunks
½ cup brown sugar
2 tablespoons ketchup
¼ cup water
Salt to taste
½ tablespoon cornstarch, 3 tablespoons water. Stir the cornstarch in the water until it dissolves.
Boil the chicken in a pot of water until it is half cooked. Drain the water from the pot and rinse the chicken off. Add all ingredients into the pot along with the chicken and the juice from the pineapple. Cook at medium to high heat uncovered (approximately 10 to 15 minutes) or until the chicken is tender. If desired, add and stir thickening agent into the pot to produce a thicker sauce. Garnish the finished product with pineapple chunks.