3 to 4 lbs. chicken thighs or breasts
1/2 c. packed brown sugar
1 tbsp. cornstarch
1/3 c. red wine vinegar
1/3 c. pineapple juice (unsweetened)
1/4 c. finely chopped green pepper
2 tbsp. chopped pimento (or 1/3 c. chopped red pepper)
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground ginger

In a saucepan combine brown sugar and cornstarch. Stir in vinegar and pineapple juice. Add soy sauce. Dump in green pepper, pimentos or red pepper, ginger and garlic powder. Turn on low heat. Stir constantly until bubbling begins. Remove from heat source and stir for another 2 minutes. Let sit in pan. Bake chicken in glass baking dish at 375 degrees for 40 minutes. Remove skins at this time and drain grease. Return to dish and cover with sauce mixture. Bake covered with foil for 45 minutes until tender. Can serve over rice or vermicelli. (I place rice in a ring on a serving platter and place chicken in the center. It makes an attractive main dish.)