1/2 lb Fresh Mushrooms
3 lb Chicken, cut into serving pieces
1 20 oz. can Pineapple chunks, unsweetened
1/2 tsp Ground Ginger
1/2 cup Green Pepper Strips
1/4 cup Scallions or Green Onions
1 Tbs Cornstarch
1 1/4 tsp Salt
3 medium Carrots, peeled
1 cup Water


Rinse, pat dry and slice fresh mushrooms (makes about 2 ½ cups); set aside. Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4 inches from heat source until browned on both sides; discard pan drippings. Transfer chicken to a 2 qt. Casserole. Drain and reserve liquid from pineapple; set aside.
Sprinkle mushrooms, pineapple, green pepper and scallions over chicken. Mix pineapple liquid with cornstarch, salt and ginger. Pour over ingredients in casserole. Cover tightly. Bake in a preheated moderate oven (350 degrees F.) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots.