1/4 c. butter
1 (20 oz.) can unsweetened pineapple chunks
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 tbsp. soy sauce
2 1/2 to 3 lb. chicken
3 tbsp. cornstarch
1/4 c. cold water
2 green onions with steams, sliced diagonally

Melt butter in 8 inch square glass baking dish in microwave. Drain pineapple reserving juice. Set pineapple chunks aside. Add juice, vinegar, brown sugar, and soy sauce to melted butter. Stir. Place chicken pieces skin side down in mixture with thicker ends toward outside of dish. Cover with plastic wrap. Cook in microwave 8-9 minutes on high or until chicken is thoroughly cooked. Keep chicken warm.

Pour excess liquid mixture from chicken in 1 quart glass measuring pitcher. Add water to make 2 cups. Dissolve cornstarch in 1/4 cup cold water and stir into liquid. Cook uncovered in microwave 2 minutes on high or until thickened. Stir after 1 minutes.

Add pineapple and green onion to sauce and stir. Heat 30 seconds on high and pour over chicken. Serves 4-6.