1 lg. chicken, quartered
3 tbsp. oil
1 lg. onion, sliced
1 lg. can tomatoes, drained
1 green pepper, diced
1 can drained pineapple chunks, retain juice
1 sm. can mushrooms
2 scallions (optional)
Sliced mushrooms (optional)

SAUCE:

1 tbsp. flour
8 oz. pineapple juice (from can, plus add juice or water to measure)
1/2 c. sugar
1/2 c. vinegar
Salt

Brown chicken in hot oil. Layer sliced onions in roaster and add browned chicken, all vegetables and drained pineapple chunks. Bake for 1/2 hour at 350 degrees.

In the meantime, stir 6 ounces pineapple juice, vinegar and sugar together over low flame. Make a paste of flour and remaining juice, add all at once to hot mixture, beating briskly. Cook, stirring constantly, until thickened. Pour over chicken and vegetables, and bake another hour. This is a colorful chicken presentation that fits right in with a holiday or company meal.

Serves 4.