2 whole chicken breasts, halved
4 thigh and leg pieces
Salt
1 grapefruit
3 oranges
1/2 c. light corn syrup
1/4 c. prepared mustard
1/4 c. vinegar
1/4 tsp. Tabasco
1/8 tsp. powdered ginger
1/2 tsp. salt
2 tsp. cornstarch
1 tbsp. water
1 (9 oz.) can crushed pineapple
1/3 c. toasted almonds

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.