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1
Set oven to 350 degrees.
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2
Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
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3
In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
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4
Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
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5
If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
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6
Add in the pineapple chunks/tidbits: set the sauce aside.
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7
In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
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8
Set the browned chicken pieces into the baking dish/roaster.
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9
Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
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10
Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
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11
Serve with or over rice -- delicious!
