1 fryer, cut into serving pieces
1/4 c. butter
1 (9 oz.) can pineapple slices
1/4 c. brown sugar
2 tbsp. cornstarch
1 tsp. salt
1/4 c. vinegar
1/2 tsp. Worcestershire sauce
2 tbsp. chili sauce
1/2 c. catsup
1 tbsp. soy sauce

Melt butter in shallow roasting pan. Roll chicken pieces in butter until well coated. Arrange pieces skin side up. Single layer in pan. Reserve 2 slices of pineapple for garnishing. Dice remaining slices. Mix pineappple juice with remaining ingredients. Cook until thickened, stirring constantly. Add drained pineapple pieces. Spoon half of the sauce over chicken. Cover and bake for 30 to 45 minutes or longer or until done in 350 degree oven. Baste occasionally. Put on platter and arrange rest of pineapple slices on top.