2 lb. boneless chicken
1/2 c. flour
1/3 c. oil
1/4 c. sugar
1/4 c. vinegar
2 tbsp. cornstarch
1/4 tsp. ginger
1 tbsp. soy sauce
1 chicken bouillon cube
13 oz. can pineapple chunks in own juice

Preheat oven to 350 degrees. Cut chicken into bite-size pieces and coat with flour. Heat oil in skillet and add chicken. Brown on all sides. Remove to roasting pan.

Sauce: Take juice from pineapple and add water to make 1 1/4 cups liquid. In medium saucepan, combine sugar, cornstarch, pineapple liquid, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly. Boil for 2 minutes. Pour over chicken and bake uncovered for 30 minutes. Add pineapple chunks and bake for another 30 minutes.