6 to 8 chicken pieces or one broiler cut in pieces
6 oz. pineapple juice
1 tbsp. corn oil
1 tsp. Worcestershire sauce
1/2 clove garlic, minced
1/2 tsp. powdered ginger

Place chicken in a large plastic bag set in a deep bowl. Combine pineapple juice, oil, Worcestershire sauce, garlic and ginger; pour over chicken in bag and fasten bag closed. Place in refrigerator for 6 hours or overnight, turning bag occasionally to redistribute the marinade. When ready to cook, put chicken and marinade in a casserole and cover. Bake at 350 degrees for one hour or until tender. Remove pieces of chicken, strain liquid into a saucepan. Mix 2 tablespoons cornstarch with 2 tablespoons cold water and add while stirring to the liquid in a saucepan. Heat until sauce thickens and becomes clear. Makes 4 servings at 210 calories each.