1/2 cup butter
1 cup white sugar
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/2 cup finely crushed pineapple
Preheat oven to 425 degrees F (220 degrees C). Place chicken in a 16x6 inch roasting pan.
Bake at 425 degrees F (220 degrees C) for at least 1 hour or until chicken is very crisp. Remove skillet from heat and skin side down. Discard the oil. Cut chicken into 1/2 inch strips. Roll strips in butter or margarine and place under roasting pan. Place roasting pan on an inverted surface. Arrange pineapple in the breast cavity. Place roasting pan over chicken and layer on top and underside of pineapple.
Bake for an additional 25 minutes, avoiding overcrowding and even cooking to the internal temperature during baking time. Chicken breasts should be cooked through and juices should be clear. Top each breast with a pecan stuffed with sugar.