1 c. crushed pineapple (unsweetened, canned in own juice), drained
1/4 c. soy sauce
2 tbsp. prepared mustard
1 (3 lb.) frying chicken, cut into parts and skin removed
2 c. fresh mushrooms, sliced
1 sm. green pepper, cut into chunks
1 scallion, cut into sm. sections
Fresh parsley for garnish
1 tbsp. wine vinegar
1/2 tsp. ground ginger

In large glass measure, combine drained pineapple, soy sauce, vinegar, mustard, and ginger. Cook on high heat (600-700 watts) until it reaches boiling point. Place chicken in a shallow oval dish with large pieces facing outside. Pour pineapple mixture over chicken, turning well to coat each piece. Cover with wax paper. Cook on high for 10 minutes. Turn chicken over, baste, and add mushrooms and green pepper. Cook 12-15 minutes more until chicken is tender (check for doneness near bone). Sprinkle with chopped scallions and fresh parsley and serve.