3 lb. chicken, cut up
Salt and freshly ground pepper
2 tbsp. cider vinegar
2 tbsp. tomato paste
16 oz. can pineapple chunks, syrup reserved
2 tbsp. soy sauce
1/2 tsp. ground ginger
1 lg. onion, chopped
1 lg. green pepper, cut into 1 inch squares
1 tbsp. cornstarch, dissolved in 2 tbsp. water

Preheat oven to 450 degrees. Season chicken with salt and pepper. Arrange skin side up in a lightly greased 13 x 9 x 2 inch baking dish. bake in oven for 20 minutes until browned. Combine vinegar, tomato paste and pineapple syrup with enough water to make 2 cups liquid. Pour into a large bowl. Add soy sauce and ginger; stir until well blended. Add onion and bell pepper; set aside. Lower oven to 325 degrees. Pour syrup mixture over chicken, cover with foil and bake for 30 minutes. Add pineapple to chicken, cover and return to oven for 10 minutes, until chicken is tender and fruit is heated through. Remove chicken to a platter. Pour sauce into a small sauce pan. Stir in dissolved cornstarch. Bring to a boil, stirring until thickened. Pour over chicken.