1 tbsp. cornstarch
1 tbsp. cold water
1/2 c. sugar
1/2 c. soy sauce
1/4 c. vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. black pepper
2 1/2 to 3 lb. chicken, cut up
20 1/2 oz. pineapple chunks, drained

In small saucepan, combine cornstarch and cold water. Add sugar, soy sauce, vinegar, garlic, ginger, and pepper. Cook and stir over medium heat until mixture thickens and bubbles. Brush chicken pieces with glaze. Place skin side down in lightly greased baking pan. Cook at 425 degrees for 30 minutes, brushing every 10 minutes with glaze. Turn pieces skin side up and continue baking for 30 minutes more, basting occasionally. Add pineapple chunks for last 10 minutes of baking.