Categories: Poultry, Dpiinc 
      Yield: 4 servings 
  
      4 lg Legs, chicken, disjointed 
           -- (thigh/drumstick) 
           -- skinned 
 
-----------------------------------SAUCE----------------------------------- 
      8 oz Pineapple, chunks, in 
           -- unsweetened juice, 
           -- drained, juice reserved 
           Juice, orange 
      2 tb Soy sauce 
      2 tb Sugar, brown 
      1 tb Cornstarch 
    1/2 ts Ginger 
  
  Sauce: 
  ====== 
   
       Put the pineapple juice in a measuring cup and add enough orange 
  juice to have a total volume of 2/3 cup.  Transfer the juices and 
  pineapple to a microwave safe bowl, cup, or dish.  Stir in the soy 
  sauce. 
   
       In a small cup, mix together the cornstarch, brown sugar and 
  ginger.  Stir this into the juice mixture and mix well so the 
  cornstarch doesn't lump up. 
   
       Cover the cup with the mixture in it with waxed paper and 
  microwave on high for 3 minutes, stirring at 1 minute intervals. 
  Remove from the microwave; set aside. 
   
  Chicken: 
  ======== 
   
       In a microwave-safe casserole or deep baking dish, arrange the 
  chicken pieces in a single layer with meatier portions toward the 
  outside of the dish.  Cover with waxed paper and microwave on high for 
  10 minutes. 
   
       Drain off excess fat.  Turn dish one-half turn.  Pour reserved 
  sauce over the chicken and microwave on high for 8 minutes or until 
  chicken is fork tender. 
   
       Stir in the pineapple chunks and cook on high 1 minute. 
   
       Per serving: 
       :    229.0    calories 
       :     27.0  g protein 
       :      5.0  g total fat 
       :      1.3  g saturated fat 
       :     18.0  g carbohydrate 
       :    104.0 mg cholesterol 
       :    621.0 mg sodium 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622