2 broiler-fryers (1 1/2 lbs. ea.) cut up
1 can (1 lb.) unsweetened pineapple chunks in juice
3 tbsp. wine vinegar
1 tbsp. soy sauce
1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
2 green peppers, seeded and cut in strips
1 tbsp. cornstarch
2 tbsp. water

Place chicken pieces skin side up in a shallow baking dish and surround with pineapple chunks. Mix juice with vinegar, soy sauce, mustard, salt and pepper and pour over chicken. Bake uncovered in a moderate oven (325 degrees) for 40 minutes, basting occasionally. Add pepper strips. Combine cornstarch and water in a cup. Stir into liquid in baking dish and bake an additional 15 minutes or until bubbly.