1 chicken, cut up and skinned
1 tsp. onion salt
1/2 tsp. pepper
2 c. tomato juice
1/4 c. vinegar
1/4 c. soy sauce
Carrots, cut into strips (6-8)
1 can pineapple chunks, drained
4 tsp. pineapple juice

1. Salt and pepper chicken and brown in a non-stick skillet.

2. Place chicken in casserole dish.

3. Combine tomato juice, vinegar, soy sauce, dash of garlic salt and mix well.

4. Add carrots and pineapple and 1/2 of the mixture to the casserole dish.

5. Bake at 350 degrees for 1 hour or until chicken is tender or cooked.

6. Add pineapple juice to remaining mixture. Cook over low heat until heated through.

7. Place chicken on platter, surrounded by carrots and pineapple chunks. Serve over rice with the juice mixture. Serves 6.