Sweet-and-Sour Baked Chicken

1 cup soy sauce
1 cup water
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1 can (6 ounces) pineapple juice
1-1/2 teaspoons ground ginger
1 teaspoon salt
3/4 to 1 teaspoon garlic powder
12 broiler/fryer chicken pieces (3-1/2 to 4 pounds)

In a large resealable plastic bag or a glass 13-in. x 9-in. x 2-in. baking dish, combine first nine ingredients. Add chicken pieces; turn to coat. Cover or close bag and refrigerate 8 hours or overnight.

Drain, discarding all but 1 cup marinade. Place chicken in a 15-in. x 10-in.x 1-in. baking pan; add reserved marinade. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear. Makes 6 to 8 servings.