For 4 servings you will need:

1 frying chicken, 3 to 3 1/2 lb., cut up
1 tbsp. melted butter
1/2 tsp. salt
Dash black pepper
Dash ground ginger
3 stalks celery, diced
1 can (8 oz.) pineapple 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

TIPS: For variation, try 1 can (8 ounces) sliced peaches in place of pineapple. You may use ready-made sweet and sour sauce for a quick version of this dish.

Rinse chicken, pat dry.

Place chicken, skin side up, in lightly oiled baking pan. Pour melted butter over chicken.

Sprinkle chicken with salt, pepper and ginger. Top with diced celery.

Bake chicken at 325 degrees about 20 minutes or until lightly browned.

Drain pineapple juice into a cup. Blend in brown sugar, water, soy sauce, vinegar and cornstarch.

Pour mixture over chicken in pan.

Continue baking for 45 minutes until chicken is done to your liking.

Top with pineapple chunks and sliced red pepper.

Good served with: buttered rice, steamed broccoli, string beans and a salad.