1 (3 lb.) fryer, cut up
1/4 c. butter
1 can pineapple chunks
1/2 c. thinly sliced onion
2 tsp. salt
1/4 tsp. garlic salt
2 tbsp. vinegar
2 tbsp. soy sauce
1/4 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. ginger
1 lg. green pepper, cut in strips
Coconut (opt.)

Brown chicken pieces in butter; drain pineapple and save the juice. Add 1/4 cup pineapple juice, onion, salt and garlic salt to chicken. Cover and cook for 30 to 40 minutes or until tender. Combine remaining pineapple juice, vinegar, soy sauce, brown sugar, cornstarch and ginger. Mix until smooth. Pour sauce over chicken and cook until thick. Add pineapple chunks and green pepper. Cook until pepper wilts. Edge serving bowl with coconut, if desired.