1 (3 lb.) broiler or fryer chicken
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/3 c. corn oil
1 (14 oz.) can pineapple chunks
3/4 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. green peppers, cut in strips

Remove skin from chicken and cut into pieces. Shake 1 piece at a time in a bag containing the flour, salt and pepper. Brown chicken in oil and place in a shallow baking dish. Drain pineapple and pour syrup into a 2-cup measure. Add water to make 1 1/2 cups.

In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon. Cook over medium heat, stirring constantly until sauce thickens and comes to a boil. Boil 2 minutes, stirring constantly. Remove from heat.

Pour sauce over chicken. Bake uncovered 30 minutes at 350 degrees. Add pineapple chunks and green peppers. Bake 30 minutes more. 8 servings.

NOTE: Sauce can be made ahead of time and frozen.