2 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons chopped fresh ginger root
1 tablespoon grated lemon zest
1 teaspoon paprika
1/2 cup chopped fresh parsley
1 cup melted butter
1/3 cup honey
In a large bowl, blend oil, onion, ginger, lemon zest, and paprika. Add enough water to cover. Mix well and refrigerate for 1 hour.
Heat oven to 375 degrees F (190 degrees C).
Plunge chicken into a small bowl and drain off remaining grease. Drain and cut into 1-inch slices.
Place pineapple slices in bowl with oil and chicken, orange juice, honey, ginger, lemon peel, lemon zest, paprika and parsley over combs. Mix well and arrange on bottom of greased plate for topping.
Bake chicken basted for 20 minutes at 375 degrees F (190 degrees C), uncovered. Remove chicken, discarding exterior. Drain juices from chicken and cut into slices (reserving 4/5 cup water).
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