12 chicken thighs -- broiler
2 tablespoon butter
3/4 cup vinegar
1 onion; small -- minced
1/4 cup soy sauce
1/4 cup plum sauce -- gold s kosher*
1/4 teaspoon salt
1 bay leaf
3 pineapples -- halved
and scooped out
2 green peppers
cut into rings
Instructions:
1. In a small sauce pan; melt butter and add onion. Stir and cook
until it is soft. Add vinegar, soy and plum jam. Bring mixture to
a boil and stir constantly. 2. Remove from heat and stir in salt and
bay leaf. Put chicken thighs in a shallow dish and pour hot sauce
over the chicken. Refrigerate at least an hour. Remove chicken from
sauce and reserve. 3. Put chicken on a hot grill and go to it; basting
with sauce the entire time. Serve in those scooped out shells; adds
a nice touch but isn't necessary.
