1 fryer, cut in serving pieces

½ cup brown sugar

½ cup vegetable oil

¼ tsp. cinnamon

Paprika

½ tsp. curry powder

1 tsp. seasoned salt

¼ cup butter or margarine

1 17-ounce can pineapple chunks

3 tbsp. cornstarch mixed with 3 tbsp. water

1 cup water

Rub chicken with oil paprika and seasoned salt. Place in baking pan and bake in a 350 Fs oven for 40 minutes. Drain liquid from pineapple into saucepan, reserving fruit. Add 1 cup water, brown sugar, cinnamon, curry powder, and butter. Bring to a boil. Thicken with cornstarch mixture. Simmer for 2 minutes. Add pineapple and pour over chicken. Bake 20 minutes more. Serves 4.