1 chicken, cut into pieces
1 c. chicken stock
1 c. drained pineapple cubes
2 tbsp. blanched toasted almonds
2 tbsp. lemon juice
2 tbsp. soy sauce
3 tsp. cornstarch
Salt & pepper

Sprinkle the chicken with lemon juice and season well with salt and pepper. Place in baking dish and bake uncovered in an oven preheated to 350 degrees for 35 minutes until brown and tender. Mix the cornstarch to a smooth paste with a little cold chicken stock. Heat the rest of the stock with the soy sauce. Add the cornstarch, stir well and simmer for 10 minutes. Add the pineapples, cook a few minutes longer then pour over the chicken. Sprinkle the top with almonds. Serves 5.