2 1/2 to 3 lb. chicken, cut-up
1 (13 1/4 oz.) can pineapple tidbits
1 sm. green pepper, sliced into rings
1 (7 oz.) pkg. frozen shrimp (if desired)
1 can condensed tomato soup
1/4 c. chili sauce
1/4 c. pineapple syrup or water

Coat chicken with flour (1/3 cup flour, 2 teaspoons salt and 1/4 teaspoon pepper). Place chicken in 9 x 11-inch cake pan in melted butter (1/4 cup). Bake at 400 degrees for 30 minutes. Turn chicken pieces.

Drain pineapple (reserve 1/4 cup syrup). Top chicken with pineapple and green pepper. Rinse shrimp in cold water to remove ice crystals; add to chicken.

Combine tomato soup, chili sauce and 1/4 cup pineapple syrup. Pour over chicken. Cover pan with aluminum foil Bake 40 to 45 minutes until tender.

Arrange biscuits around chicken; brush with chili sauce. Bake 15 to 20 minutes.