1 whole cut up chicken
1 20-ounce can pineapple chunks in juice- juice drained and reserved1/3 cup reduced-sodium soy sauce 1/4 cup chicken broth 3 tablespoons brown sugar salt and pepper to taste 1 teaspoon cornstarch 2 teaspoons water
Place the cut up chicken pieces in a zipper bag or a bowl with a lid.
Combine the reserved pineapple juice, soy sauce, chicken broth and brown sugar in a small bowl. Whisk together, and add salt and pepper as desired. Pour the marinade over the chicken pieces. Place in the refrigerator and marinate for at least 2 hours- turning at least once.
(Note: I strongly suspect this could be frozen at this point to be thawed and cooked at a later date.)
Preheat oven to 375ºF. Drain the marinade into a small saucepan and place the chicken parts in a 9×13 baking dish. Scatter the pineapple chunks amongst the chicken pieces. Place in the oven and bake for 40 minutes.
Meanwhile. Bring the marinade to a full boil and boil for about five minutes. Combine the water and the cornstarch, mix until smooth, and add to the marinade. Cook until slightly thickened, and remove from heat.
After 40 minutes, baste the chicken pieces with the cooked and thickened marinade. Bake for another 5 minutes. Check the chicken for doneness by poking a thick breast or thigh with a skewer. When the juices run clear, the chicken is done. If the juices are not clear, baste again with the marinade and bake for another five minutes. Continue repeating until the juices run clear.
Serve immediately.