3/4 cup warm water (110 degrees F/45 degrees C)
1 cup sugar
1 tablespoon rice vinegar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 (7 ounce) can pineapple, juice reserved
1/2 cup white wine
2 tablespoons white sugar
1/2 teaspoon salt
In a medium bowl, combine warm water, 1 cup sugar, rice vinegar, 1 cup paprika, 1/2 teaspoon salt, 1 cup pineapple juice, 2 tablespoons wine, 1 tablespoon sugar and the reserved 2 tablespoons wine. Put the mixture in a saucepan with 2 tablespoons reserved juice, bring to a boil, and reduce heat to low. Boil 50 minutes, or until chicken and sauce is almost done.