2 whole chickens, legs & breasts
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 lg. can sliced pineapple
1 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 pepper, cut crosswise into rings

Wash and clean the chicken pieces, then coat with flour. In a large skillet, heat oil and brown the chicken on all sides. Remove to a baking pan with skin side up; salt and pepper. Preheat oven to 350 degrees and prepare sauce.

SAUCE:

Drain the pineapple. Put the syrup into a 2-cup measuring cup and add enough water to make 1 1/4 cups. In a medium saucepan, combine sugar, syrup, cornstarch, vinegar, soy sauce, ginger and bouillon. Boil, stirring constantly, for 2 minutes.

Pour the sauce over the chicken and bake, uncovered, for 30 minutes. Add the pineapple slices and green pepper, and bake 30 minutes longer or until tender. Serve with rice.