1 frying chicken, 3 - 3 1/2 lbs., 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

1. Rinse chicken; pat dry.

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

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

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

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

6. Pour mixture over chicken in pan.

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

8. Top with pineapple chunks and sliced red pepper.

Tips: For variation, try 1 can (8 ounce) sliced peaches in place of pineapple. You may use ready-made sweet and sour sauce for a quick version of this dish. Good served with rice, steamed broccoli, string beans and a salad.

MICROWAVE:

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

2. Pour melted butter over chicken. Sprinkle with salt, pepper and ginger. Top with celery.

3. Cover dish with waxed paper.

4. Microwave at high power for about 16 minutes, turning dish once if the oven is not a rotating one.

5. Rearrange chicken pieces.

6. Mix pineapple juice with brown sugar, water, soy sauce, vinegar and cornstarch in a microsafe measuring cup.

7. Microwave at high for 3 minutes until mixture thickens, stirring once.

8. Pour mixture over chicken. Add pineapple chunks and red pepper. Cover with waxed paper.

9. Microwave at high power for another 6-8 minutes until chicken is tender and juices run clear when chicken is pierced with fork. 4 servings.