Preparation time: 15 minutes. Baking time: 35 to 40 minutes. Oven temperature: 400 degrees. Serves: 4.

1 frying chicken, 3 lbs., cut up
2 tbsp. butter
1/2 tsp. garlic salt
Dash of paprika
4 green onions, sliced

SAUCE:

1/2 c. cider vinegar
1/2 c. brown sugar
1/2 c. pineapple juice
2 tbsp. ketchup
2 tbsp. soy sauce
Dash of paprika
1 tbsp. cornstarch
1/4 c. water or pineapple liquid
1 can (12 oz.) pineapple, sliced

1. Heat butter in Dutch oven or large skillet. Brown chicken pieces well on all sides. Sprinkle with garlic salt and paprika.

2. Place chicken in baking pan.

3. Saute green onion. Sprinkle onion over chicken.

4. Bake at 400 degrees for 35 to 40 minutes, turning once, until juices run clear when pierced with a fork.

5. Meanwhile, prepare sauce. Mix vinegar, sugar, pineapple juice and ketchup in saucepan. Bring to a boil.

6. Add soy sauce and paprika. Simmer over low heat for about 5 minutes.

7. Mix cornstarch with water or liquid from pineapple can. Add mixture to pan. Heat, stirring constantly, until thickened and clear, about 3 minutes.

8. Place chicken in serving dish. Pour a little sauce over chicken. Garnish with pineapple slices. Serve remaining sauce alongside.