Sweet and Sour Chicken

2 pounds chicken thighs (or other pieces)
1 can (8 oz.) pineapple chunks
3/4 cup ketchup
1/4 cup rice wine vinegar
3 tablespoons sugar
1 tablespoon cornstarch
3 tablespoon water

Season the thighs with salt and pepper and place on a roasting rack in a roasting pan. Bake for 30 minutes at 350 degrees.

While they are baking prepare the sauce. Reserving the pineapple chunks pour the pineapple juice into a 1 cup measuring cup. Add enough water to make 1 cup of liquid. Pour this into a 1 quart saucepan. Add the ketchup, vinegar and sugar and heat until the sugar dissolves. Mix the cornstarch with the 3 tablespoons of water, add to the sauce and heat until thickened.

Remove the chicken from the rack and drain the liquid from the roasting pan. Place the chicken directly in the roasting pan and cover with the sauce. Scatter the reserved pineapple over the chicken. Bake for 20-25 minutes.