Chicken Teriyaki

2 ¼ cups soy sauce

¾ cup sugar

1 teaspoon ground black pepper

1 tablespoon cornstarch

1 (20 ounce) can pineapple chunks in juice, drained, juice reserved

1 onion, chopped

3 cloves garlic, minced

1 (2 inch) piece fresh ginger root, peeled and chopped

4 chicken thighs

4 chicken drumsticks

4 chicken wings

salt and ground black pepper to taste

Preheat an oven to 350 degrees F (175 degrees C).

Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.

Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.

Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.