Directions

1. 1. Split chickens down the back. Cover with pineapple juice for 1 hour, then drain, dry, brush with fat and sprinkle with salt.
2. 2. Place skin side down on greased, preheated broiler rack.
3. 3. Place 4 or 5 inches below heat. Broil for about 15 minutes, then turn birds skin side up.
4. 4. Place rack 6 to 8 inches from heat, Broil birds about 15 minutes longer, turning frequently until brown and tender.
5. 5. Drain and dry pineapple slices, then brown in a small amount of butter.
6. 6. Serve broiled chicken on toast tips with sautéed pineapple topped with jelly. Allow 3/4 pound per person.