2-2 ½ pounds of chicken pieces (thighs, drumsticks, breasts)
½ cup fresh pineapple, chopped
½ cup plum sauce
3 tablespoons hoisin sauce
2 tablespoons soy sauce
4 teaspoons honey
4 teaspoons water
1 teaspoon grated fresh gingeroot or ¼ teaspoon ground ginger
¼ teaspoon five-spice powder
1 clove garlic, minced
Bottled hot peeper sauce
Optional: toasted sesame seeds for garnish
Remove the skin from the chicken. Rinse and dry chicken pieces. Place chicken pieces with bone sides up, on broiler pan rack, with chicken approximately 5 inches from heat. Broil about 20 minutes, or until the chicken is lightly browned.
While the chicken is cooking, prepare the glaze. Place the following ingredients in a small saucepan: pineapple, plum sauce, hoisin sauce, soy sauce, honey, water, ginger, and a few dashes of bottled hot peeper sauce. Combine ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes.
Turn the chicken pieces over and broil until the chicken is tender (up to 15 minutes). Brush on the glaze and broil for approximately 2 more minutes.
Optional: At serving time, garnish the chicken with toasted sesame seeds.