Arrange chicken pieces in a single layer in an ungreased "13×9" backing pan; set aside. Combine soy sauce, ginger, pepper, onion, brown sugar, reserved pineapple juice and orange juice; pour over chicken, cover and refrigerate 1h or over night, turning once. Bake, covered at 350f for 30 min or until tender

Uncovered, bake 20min to 25 min more until golden and juices run clear when chicken is pierced with a fork. Remove chicken for baking pan; keep warm on a platter.

Skim off fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juice; heat until thickened and bubbly. Stir in pineapple and oranges and worm through; pour pan over chicken. Serve with cooked rice