Polynesian Chicken

• 2 pounds chicken, cut up
• 1/4 cup soy sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon pepper
• 2 tablespoons dried, minced onion
• 3 tablespoons brown sugar, packed
• 1 (8 3/4-oz.) can pineapple chunks, drained and juice reserved
• 1/2 cup orange juice
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 (11-oz.) can mandarin oranges, drained
• 4 cups cooked rice

1. Arrange chicken pieces in a single layer in an ungreased 13"x9" baking pan; set aside. Combine soy sauce, ginger, pepper, onion, brown sugar, reserved pineapple juice and orange juice; pour over chicken. Cover and refrigerate one hour or overnight, turning once.
2. Bake, covered, at 350u0b0 for 30 minutes or until tender. Uncover, and bake 20 to 25 more minutes or until golden and juices run clear when chicken is pierced with a fork. Remove chicken from baking pan; keep warm on a platter.
3. Skim off fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juices; heat until thickened and bubbly. Stir in pineapple and oranges and warm through; pour over chicken. Serve with cooked rice.

chicken, soy sauce, ground ginger, pepper, onion, brown sugar, pineapple, orange juice, cornstarch, water, mandarin oranges, rice

Taken from www.myrecipes.com/recipe/polynesian-chicken (may not work)