1 chicken, cut up
1/2 c. flour
1/3 c. cooking oil
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 (1 lb. 4 oz.) 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 in rings

Coat chicken with flour. Heat oil in skillet. Add chicken and brown on all sides. Remove and place in shallow roasting pan, skin side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees.

Make Sauce: Drain pineapple. Add water to juice to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger, and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and pepper. Bake 30 minutes longer or until chicken is tender. Serve over rice..