1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
3/4 c. catsup
1 c. pineapple juice
2 tbsp. vinegar
1/2 c. chopped carrots
1 chicken, cut up (approximately 3 lbs.)
1/4 c. brown sugar
1 tbsp. soy sauce
1/2 tsp. each salt and garlic salt
Dash ground red pepper and ginger
1/4 tsp. black pepper
1 c. pineapple chunks, drained

In medium skillet, heat the butter until melted; add onion, green pepper and carrots and cook 5 minutes, stirring. Stir in the catsup, pineapple juice, vinegar, sugar, soy sauce, garlic salt, salt, peppers and ginger. Cook, stirring constantly, until mixture boils. Add pineapple chunks.

Arrange chicken, skin side up, in 13 x 9 x 2 inch baking pan. Pour the sweet and sour sauce all over. Bake at 400 degrees, covered for 45 minutes. Uncover, bake about 30 minutes longer - until done.