1 cut up frying chicken
Salt
1 grapefruit
3 oranges
1/2 c. light corn syrup
1/4 c. prepared mustard
1/4 c. vinegar
1/4 tsp. Tabasco
1/8 tsp. powdered ginger
1/2 tsp. salt
2 tsp. cornstarch
1 tbsp. water
1 (9 oz.) can crushed pineapple
1/3 c. toasted almonds

Sprinkle chicken with salt; place skin side down in shallow baking dish. Section grapefruit, holding over bowl to catch juice. Measure juice. Section oranges, adding enough orange juice to grapefruit juice to make 1/2 cup. In saucepan, blend corn syrup, mustard, vinegar, Tabasco, ginger, salt and 1/2 cup fruit juices. Add cornstarch mixed with 1 tablespoon water; bring to a boil. Boil 5 minutes, stirring constantly. Brush chicken with this mixture. Bake at 350 degrees for one hour; basting with sauce occasionally and turning once. Add crushed pineapple, orange and grapefruit sections, and almonds to remaining sauce. Heat and pour over chicken for last 5 minutes of baking time. Arrange on serving platter.