1 frying chicken, cut up, 3 to 3 1/2 lb.
1 tbsp. melted butter
1/2 tsp. salt
Dash of pepper and ground ginger
3 stalks celery dices
1 can (8 oz.) pineapple tidbits or chunks
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. apple cider vinegar or red vinegar
1 tbsp. cornstarch
1 red pepper thinly sliced

Place chicken pieces skin side up, in a microwave safe baking dish. Arrange thicker pieces toward edge of dish.

Pour melted butter over chicken, sprinkle with salt, pepper and ginger. Top with celery. Cover dish with waxed paper. Microwave at High power for about 16 minutes, turning dish once if the oven is not a rotating one. Rearrange chicken pieces.

Mix pineapple juice with brown sugar, water, soy sauce, vinegar and cornstarch in a microsafe measuring cup. Microwave at High for 3 minutes until mixture thickens, stirring once. Pour mixture over chicken. Add pineapple chunks and red pepper. Cover with waxed paper. Microwave at High for another 6 to 8 minutes until chicken is tender and juices run clear when chicken is pierced with a fork.