1 chicken or 6 to 8 pieces
Bottled French dressing
1 lg. can pineapple chunks
1/2 c. chicken broth
2 tbsp. soy sauce
3 tbsp. lemon juice
1 tbsp. cornstarch
1 pkg. frozen Chinese pea pods, or fresh sugar peas
1 (5 oz.) can water chestnuts, drained and sliced
1/3 c. sliced scallions

Preheat oven to 450 degrees. Brush chicken with French dressing and salt & pepper to taste. Arrange skin side down in shallow 2 quart baking dish. Bake uncovered 10 minutes. Drain syrup from pineapple into small bowl. Add chicken broth and soy to pineapple syrup. Gradually stir lemon juice into cornstarch, add to pineapple syrup mixture. Pour over chicken, bake about 30 minutes until chicken is lightly brown. Cook pea pods. Just before serving combine pineapple, cooked peas, and scallions with chicken. Serve with rice.