1 (3 lb.) fryer, ready to cook in serving pieces
1/4 c. butter
1 (8 oz.) can pineapple slices, drained
1/4 c. brown sugar
2 tbsp. cornstarch
1 tsp. salt
1/4 c. vinegar
1/2 tsp. Worcestershire sauce
2 tbsp. chili sauce
1/3 c. ketchup
1 tsp. soy sauce

Melt butter in small roasting pan. Roll chicken pieces in butter until well coated. Arrange pieces, skin side up, in single layer in pan. Reserve 2 slices of pineapple for garnishing the platter. Dice the remaining slices. Mix the pineapple juice with the remaining ingredients. Cook until thickened, stirring constantly. Add drained pineapple pieces. Spoon 1/2 of the sauce over chicken. Cover and bake in moderate oven (350 degrees) for 1/2 hour. Uncover and bake for 30 minutes longer or until the chicken is tender. Baste chicken occasionally with remaining sauce. Arrange chicken on hot platter. Serves 4 - 6.