Pineapple Chicken

• 1 fryer chicken (approximately 3 1/2 lb.)
• salt
• pepper
• paprika
• 1 green pepper
• 1 (20 oz.) can pineapple chunks
• 1 (4 serving size) pkg. onion soup mix
• 1 Tbsp. cornstarch
• 3 Tbsp. lemon juice
• 2 Tbsp. brown sugar
• 2 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. rosemary leaves

1. Put chicken, salt, pepper, paprika and green pepper in a 9 x 13-inch baking dish.
2. In saucepan, blend onion soup mix and cornstarch.
3. Stir in 3/4 cup pineapple juice and let stand 5 to 10 minutes.
4. Bring to a boil, over medium heat, stirring until it boils and thickens.
5. Stir in lemon juice, brown sugar, soy sauce, ginger and rosemary.
6. Pour sauce over chicken.
7. Bake, uncovered, at 375u0b0 for 30 minutes.
8. Remove from oven.
9. Add pineapple, pushing pieces down in sauce.
10. Bake another 20 to 25 minutes, basting a couple of times, until tender.

chicken, salt, pepper, paprika, green pepper, pineapple, onion soup mix, cornstarch, lemon juice, brown sugar, soy sauce, ground ginger, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057495 (may not work)