1 chicken (2 1/2 to 3 1/2 pounds), cut in pieces
1/4 cup soy sauce
1 tablespoon grated onion
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup butter (1/2 stick)
2 1/2 cups (1 lb 4oz can) pineapple chunks
2 tablespoons lemon juice

Place chicken pieces in large bowl. Combine soy sauce, onion, garlic and ginger. Pour sauce mixture over chicken and turn pieces around to coat. Allow to marinate for at least 30 minutes, turning chicken occasionally.

Drain chicken and dredge with cornstarch. Reserve sauce.

In a large baking pan with shallow sides, melt butter in hot oven (425°F). Place chicken in pan, skin side down, leaving space between pieces for even browning.

Bake for 30 minutes.

Turn chicken over. Combine pineapple, pineapple liquid, lemon juice and reserved sauce; pour over chicken. Bake for at least 15-20 minutes, or until tender.

Makes 4 servings.