1 pkg. chicken breast (cut into bite-size pieces)
1/2 c. flour
1/3 c. vegetable oil
1 tsp. salt
1 can (13 1/2 oz.) pineapple chunks
1/3 c. honey
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. green pepper, cut into chunks

Wash chicken, coat with flour. Heat oil in large skillet and add chicken chunks and brown. Remove and drain on paper towels. Sprinkle with salt and pepper.

Preheat oven to 350 degrees. Prepare sauce in same large skillet. Drain pineapple chunks, pouring juice into 2 cup measuring cup and add water to make 1 1/4 cups. Combine honey, cornstarch, juice, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Add chicken, pineapple chunks and peppers. Simmer until chicken is cooked through, about 20 to 30 minutes. Makes about 4 servings. Serve with rice.