Place oven rack on the bottom slot. Preheat oven to 475 degrees F. Spray a nonstick baking pan with cooking spray and set aside.
In a plastic bag, combine the ginger with the cake meal. Drop 2 pieces of chicken at a time into the bag and shake to coat. Arrange coated chicken in a single layer on prepared baking ban and bake for approximately 10 minutes on each side, or until lightly browned.
Meanwhile, slice the vegetables and transfer them to a large baking dish. Remove the chicken from the oven and place in baking dish with the vegetables.
Combine the pineapple juice, chicken broth, garlic powder, and ginger; pour over the chicken and vegetables. Reduce oven heat to 350 degrees F and bake for 30 minutes or until the vegetables are tender and chicken is no longer pink. Serve on a large platter with the chicken in the middle, surrounded by vegetables.