1/2 c. flour
12 chicken thighs
1/3 c. oil
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can sliced pineapple & juice
1 c. sugar
2 tbsp. cornstarch
1/3 c. cider vinegar
1 tbsp. soy sauce
1 tsp. chicken bouillon granules
1/4 tsp. ground ginger
1 lg. green pepper, sliced crosswise

Place flour in plastic bag; add chicken, a few pieces at a time and shake until well coated. In a large skillet over medium heat, brown a few pieces of chicken at a time in oil. Transfer to a 13 x 9 x 2 inch baking dish, skin side up. Sprinkle with salt and pepper; set aside.

Drain pineapple juice into a 2 cup measuring cup. Add water to make 1 1/2 cups liquid; reserve liquid and pineapple slices.

In a medium saucepan, mix sugar and cornstarch; stir in pineapple liquid, vinegar, soy sauce, bouillon granules and ginger. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Pour sauce over chicken; cover and refrigerate up to 24 hours. Bake chicken, uncovered, in a preheated 350 degree oven for 45 minutes. Add pineapple slices and green pepper. Bake 15 minutes longer or until chicken is tender. Serve over rice; garnish with pimento.