6 portions frying chicken in pieces
2 tbsp. melted butter
Salt and pepper
1 can (1 lb. 4 1/2 oz.) pineapple chunks
1/2 c. chicken broth
2 tbsp. soy sauce
3 tbsp. lemon juice
1 tbsp. cornstarch
1/2 c. sliced green onions
1 pkg. (8 oz.) frozen Chinese pea pods

Brush chicken with butter. Season. Arrange bone side up in a shallow baking pan. Place in a 450 degree oven until chicken begins to brown. Turn skin side up. Continue baking until brown.

Drain syrup from pineapple. Measure 3/4 cup syrup. Combine with broth, soy sauce, lemon juice and cornstarch, stirring until smooth. Pour over chicken. Cover. Bake until tender, about 25 minutes. Uncover. Add drained pineapple, sliced onions and pea pods. Cook 5 minutes more. Serves 4-5.