3 lbs. frying chicken pieces
2/3 c. brown sugar
2 tbsp. cornstarch
20 oz. can pineapple chunks, drained & reserve 1 c. juice
2/3 c. white vinegar
1/2 c. ketchup
1 tbsp. soy sauce
1 green pepper, sliced

Wash chicken and pat dry. Place skin side up in shallow pan and bake at 375 degrees for 30 minutes. Drain off fat. In saucepan, combine brown sugar and cornstarch; blend in pineapple juice, vinegar, ketchup, and soy sauce. Cook over medium heat, stirring constantly until mixture boils and thickens. Turn chicken, brush with 1/2 of sauce. Bake another 25 minutes and turn chicken. Arrange pineapple chunks and green pepper strips around chicken. Top with remaining sauce and bake 25 minutes more.