1/4 c. soy sauce
1 tbsp. finely grated onion pulp and juice
1 tbsp. minced fresh ginger (if available)
2 1/2 to 3 lbs. chicken, cut up
1/3 c. cornstarch
1/4 c. butter
1 (1 lb. 4 oz.) can pineapple chunks in unsweetened pineapple juice

In a shallow container, mix soy sauce, onion, and if used the ginger. Add chicken and turn to coat both sides with marinade. Cover and refrigerate about 6 hours, turning chicken a few times. Drain chicken, saving marinade and coat chicken with cornstarch. Place butter in an oblong glass 3 quart baking dish (13 1/2 x 18 3/4 x 1 3/4 inch) or similar utensil and melt in 425 degree oven.

Place chicken in dish, skin side down. Bake in 425 degree oven until bottom side is well browned, about 30 minutes. Turn chicken. Mix reserved marinade with pineapple, including juice and pour over chicken. Continue baking until tender, about 15 minutes.