Sweet & Sour Chicken

4	lb.	boneless chicken — (breast or thigh)
1	can(s)	crushed pineapple — (8 1/2 oz.)
2	Tbsp.	cornstarch
3/4	c.	sugar
1/2	c.	soy sauce
1/4	c.	vinegar
1	clove(s)	garlic — minced
1/2	tsp.	ginger — grated
1/4	tsp.	pepper

1.	Place pieces of chicken in a shallow banking dish.
2.	Drain pineapple reserving 2 tsp. of juice.
3.	Combine cornstarch with the saved juice, sugar, soy sauce, vinegar, garlic, ginger, & pepper in saucepan.
4.	Cook over medium heat, stirring constantly, until sauce thickens and bubbles.
5.	Pour over chicken.
6.	Bake in hot oven (400 degrees) for 30 minutes, pasting several times.
7.	Spread with crushed pineapple.
8.	Spoon sauce over all.
9.	Bake 20-30 minutes longer, or until chicken is cooked.

^{Note: This sauce is also good over pre-cooked meatballs.}
^{(from Whitney Bills)}