3 fryers, split
1 can pineapple slices
1 1/2 c. pineapple juice
2 tbsp. parsley, chopped
1/4 c. cornstarch
1 sm. onion, chopped
1/2 c. soy sauce

Arrange chicken, skin side down, in a large shallow baking pan. Mix onion, soy sauce and pineapple juice; pour over chicken. Crush a few slices of pineapple and add to sauce. Bake in 350 degree oven for about 45 minutes or until browned. Turn chicken, baste several times and bake an additional 30 minutes. Drain liquid from the canned pineapple, blend with cornstarch. Add to soy sauce liquid in pan and baste meat. Bake 25 more minutes until richly browned and tender. Drain pineapple slices and roll the edges in parsley and use to garnish dish. Serves 6-8.