9 pieces (approximately) of chicken, skinned
2 lg. cans pineapple chunks
Mushrooms, sliced
2 cans water chestnuts, sliced
4 tbsp. chili sauce
4 tbsp. cornstarch
1 tsp. Worcestershire sauce
1 green pepper, sliced
2 onions, chopped
1/2 c. brown sugar
1/3 c. vinegar
2 tbsp. soy sauce
2/3 c. catsup
Parsley

Place chicken in foil lined baking pan with some melted butter. Saute onion, mushrooms, peppers and combine with pineapple and water chestnuts. Mix pineapple juice and remaining ingredients and cook, stirring until thickened. Spoon solid ingredients over chicken in baking pan and pour cooked sauce over all. Cover with foil and bake at 400 degrees for approximately 1 1/2 hours.