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.
Notes
Everybody should have a chicken and mushroom recipe in their portfolio and this is one of my favourites