12 chicken wings or thighs
3 tbsp. butter
1 sm. onion, sliced
1 (8 1/2 oz.) can pineapple chunks
Orange juice
1/4 c. soy sauce
2 tbsp. brown sugar
1 tbsp. vinegar
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. mace
1/2 tsp. Tabasco
1/4 tsp. dry mustard
1 1/2 tbsp. cornstarch

Fold tips of wings under to form a triangle. Melt butter in a large skillet; add wings and onion. Cook for about 10 minutes or until wings are browned on all sides. Drain pineapple; reserve chunks. Measure liquid from pineapple; add enough orange juice to make 1 1/4 cup liquid. Blend in soy sauce, brown sugar, vinegar, ginger, salt, mace, Tabasco, and dry mustard. Pour over chicken.

Cover; simmer for about 30 minutes or until tender, basting occasionally. Add a small amount of water to the cornstarch; blend into liquid in the skillet. Add pineapple. Bring to a boil, stirring constantly. Pour over wings and serve with rice.