2 frying chickens (about 1 1/2 lb. each, cut up)
1 lb. can pineapple chunks, drained, juice reserved
3 tbsp. vinegar
2 tbsp. ketchup
1 tsp. mustard
1 red bell pepper, cut in strips
1 green pepper, cut in strips
2 tsp. cornstarch
1/4 c. water

Place chicken skin side up in shallow baking dish, surround with pineapple chunks. Mix reserved pineapple juice, vinegar, ketchup and mustard. Pour over chicken.

Bake, uncovered, in 325 degree oven, basting occasionally, 40 minutes. Add pepper strips. Stir cornstarch into water. Blend well. Stir into liquid in baking dish. Bake 15 minutes or until thick and bubbling.