Fruit Barbecue Sauce

Preparation info
  • Makes

    1⅓ cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The secret of the chicken’s tangy taste and its inviting glossy, browned look


  • 1 (6 oz.) can frozen pineapple juice concentrate
  • 1 tsp. salt


  • Thaw juice concentrate and combine with salt, ginger and lemon juice. Heat to boiling.
  • Before basting chicken, reheat glaze with butter.