8 chicken pieces
8 1/4 oz. can crushed pineapple
2 tbsp. cornstarch
3/4 c. sugar
1/4 c. soy sauce
1/4 c. vinegar
1/4 tsp. ground ginger
1/4 tsp. pepper

Place chicken in shallow baking dish. Drain pineapple, reserving 2 tablespoons of the juice. Combine cornstarch, reserved juice, sugar, soy sauce, vinegar, ginger and pepper in saucepan. Cook over medium heat, stirring constantly until sauce thickens and bubbles. Pour over chicken. Bake at 400 degrees for 30 minutes. Turn chicken. Spread with pineapple. Spoon sauce over all. Bake 30 minutes longer or until chicken is tender.