SAUCE:

1/4 c. brown sugar
2 tbsp. cornstarch
1 c. orange juice
2 tbsp.lime juice
8 oz. canned crushed pineapple with juice
1/4 c. diced green pepper
1/4 c. diced pimiento
1 tbsp. soy sauce

In microwave safe saucepan stir together sugar, cornstarch and juices until well blended. Stir in remaining ingredients. Microwave at high power for 6 to 8 minutes, stirring every 2 minutes until clear and thickened. Set aside.

2 1/2 to 3 1/2 lbs. chicken thighs and/or breasts
1/4 lb. butter, melted (optional)
1 c. flour
2 tsp. seasoned salt

Dip chicken pieces in melted butter if desired, coat with mixture of flour and seasoned salt. Arrange chicken pieces, skin side up, in a large, flat microwave safe dish, placing meatier pieces to the outside. Cover with waxed paper. Microwave at high power 15 to 20 minutes, rotating dish 1/2 turn after 10 minutes. Pour sauce and microwave 3 to 5 minutes more or until done.

Conventional cooking method; bake chicken at 350 degrees for 50 to 60 minutes or until tender. Meanwhile cook and stir sauce ingredients until thick and clear. Pour hot sauce over chicken and serve. 6 to 8 servings.