Pat the chicken pieces dry with a paper towel, then place them single-layer, skin-side up in an oven-proof baking dish and sprinkle with salt and pepper. Bake for 25 minutes then drain the chicken grease.
While the chicken is baking, make the sauce: Combine the cornstarch with the pineapple juice until it's dissolved. Add the pineapple juice mixture to a small saucepan along with the remaining ingredients. Bring the sauce to a boil, reduce the heat to medium, and simmer for 3-5 minutes until thickened.
Pour the sauce over the chicken and bake for another 15 minutes. Serve with steamed rice and a vegetable or enjoy as an appetizer.