1 lb. chicken wings
1 can (8 oz.) pineapple chunks, undrained
1 c. chopped apple
1 med. green pepper, cut into 1 inch chunks
1/4 c. packed dark brown sugar
2 tbsp. raisins
1 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp. ground cinnamon
1/8 tsp. cayenne

Separate each chicken wing into 3 parts at joints. Discard wing tips. In large plastic food storage bag, combine remaining ingredients. Add chicken wings. Secure bag. Chill overnight turning bag over once or twice.

Pour chicken and marinade into 2 quart casserole. Cover. Microwave at high for 11 to 13 minutes or until chicken is no longer pink and green pepper is tender, stirring 2 or 3 times.