Instructions: Melt butter in 10 x 6 x 2-inch baking dish. Place drumsticks in dish, sprinkle with salt and pepper. Bake in hot oven (425 degrees) for 30 minutes. Drain pineapple, reserve syrup. Combine pineapple, tomato sauce, onion, vinegar, soy sauce and brown sugar in saucepan. Stir cornstarch into reserved pineapple syrup. Add to mixture in saucepan.

Heat to boiling, stirring constantly. Reduce heat and stir for 5 minutes, or until thickened. (Adjust flavor if you wish.) Drain fat from baked chicken and spoon sauce over drumsticks. Reduce oven temperature to 350 degrees. Return chicken to oven and cook 20-30 minutes more. Serve over rice.

This recipe is easy to double. It also works well with any chicken parts you prefer.

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