1 tbsp. cornstarch
1 tbsp. cold water
1/2 c. sugar
1/2 c. soy sauce
1/4 c. vinegar
1 clove garlic, minced (or equivalent garlic powder)
1/2 tsp. ground ginger
1/4 tsp. pepper
1 (20 1/2 oz.) can pineapple spears
2-2 1/2 lb. chicken pieces

In small saucepan combine water and cornstarch. Add the remaining ingredients. Cook and stir over medium heat until mixture thickens and bubbles. Brush chicken with glaze. Place skin side down in a greased, shallow baking dish. Bake at 425 degrees for 30 minutes, basting with glaze every 10 minutes. Turn chicken and repeat process for another 30 minutes. Drain and add pineapple for the last 10 minutes.