Juicy Pineapple Chicken

1 chicken, quartered
3 Tbsp oil
1 15-oz can pineapple chunks (reserve juice for sauce)
1 lg onion, sliced
1 28-oz can tomatoes
1 green pepper, diced
1 4-oz can mushrooms
2 scallions (optional)

Sauce:
1 cup pineapple juice (from can)
½ cup sugar
½ cup vinegar
1 Tbsp cornstarch
Dash of salt

Clean chicken. Brown chicken in skillet.

Drain pineapple chunks and reserve liquid for sauce.

Layer sliced onion in roasting pan and add browned chicken, vegetables, and drained pineapple chunks. Bake covered for ½ an hour.

While chicken is baking, stir ¾ cup pineapple juice, sugar, and vinegar in a 4 ½ quart saucepan. Simmer over a low flame. Make a paste of cornstarch, salt, and remaining pineapple juice, and add to hot mixture, beating briskly. Cook, stirring constantly, until thickened. Pour sauce over chicken and vegetables and bake covered for 30 minutes, and then 30 minutes uncovered.

* This recipe is from Spice 'n Spirit