Place chicken skin side down in shallow baking dish. Section grapefruit, holding over bowl to catch juice. Measure juice. Section oranges, adding enough orange juice to grapefruit juice to make 1/2 cup.
In saucepan, blend corn syrup, mustard, vinegar, Tabasco, ginger, salt and 1/2 cup fruit juices. Add cornstarch mixed with one tablespoon water; bring to boil. Boil 5 minutes, stirring constantly.
Brush chicken with this mixture. Bake at 350 degrees for 1 hour, basting with sauce occasionally and turning once. Add crushed pineapple, orange and grapefruit sections, and almonds to remaining sauce. Heat; pour over chicken for last 5 minutes of baking time. Arrange on serving platter. Makes 6-8 servings.
