1 onion, sliced
1 chicken, cut up (salt and pepper)
1/4 c. oil
1/2 tsp. dry mustard
2 tbsp. lemon juice
1 green pepper, chopped
3 tbsp. soy sauce
1 tbsp. corn starch
1 can (13 1/2 oz.) pineapple chunks with juice
1 can chicken broth

In skillet brown chicken in oil, remove; in same skillet saute onions in drippings. Add broth, pineapple juice and lemon juice (mix soy sauce, dry mustard and corn starch). Add mixture to the hot liquid, stirring until thick and clear. Add chicken, cover and simmer 20 minutes. Add green pepper and pineapple chunks. Cover and cook slowly 5 to 10 minutes.