6 frying chicken pieces
3/4 c. pineapple juice
1/2 c. chicken broth
2 tbsp. soy sauce
3 tbsp. lemon juice
1 tbsp. cornstarch
1 can pineapple chunks, drained and reserved (20 oz.)
1/3 c. green onion, sliced
1 pkg. frozen or fresh pea pods

Brown chicken in frying pan or oven with butter or oil. Arrange chicken in baking dish. Heat pineapple juice, chicken broth, soy sauce, lemon juice and cornstarch; stirring until mixture thickens and is smooth. Pour over chicken. Cover and bake at 350 degrees for 45 minutes or until tender. Remove cover and add pineapple chunks, green onion and pea pods. Bake until peas are tender, about 10 to 15 minutes more. This is excellent served with wild rice.