2 whole pineapples

Salt and paprika

2 cups pineapple juice

¼ cup sherry

2 tbsp. butter

1/8 cup vegetable oil

2 tbsp. cornstarch mixed with 2 tbsp. water

2 cups cooked rice

1 ounce warm brandy

1 2 ½ -pound fryer, cut in quarters

Cut whole pineapples in half lengthwise. Hollow out with a grapefruit knife. Cut core away from pulp and cut pineapple into bite-size pieces. Place pineapple in a large saucepan with pineapple juice. Add batter and bring to a boil. Thicken with cornstarch mixture. Simmer for 5 minutes, Brush chicken with sherry and cooking oil. Season with salt and paprika. Bake in a 350 F. oven for 45 minutes until brown. Remove from oven. When cool enough to handle, debone chicken. Place ½ cup of cooked rice in each pineapple shell. Divide chicken into four servings and place on rice. Divide sauce and pour over chicken. Cover each shell with aluminum foil. Bake in a 350 F. oven for 30 minutes. While still hot, remove foil and pour warm brandy over chicken. Ignite and serve.