2 chicken legs, whole
2 chicken breasts, whole
1/2 c. flour
1/3 c. salad oil or shortening
1 tsp. salt
1/4 tsp. pepper
2 tbsp. maraschino cherries, halved

SAUCE:

1 can pineapple, sliced
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1/4 tsp. ginger
1 cube, chicken bouillon
1 lg. green pepper, cut crosswise in 1/4" strips

Preheat oven to 350 degrees. Wash chicken, pat dry. Coat chicken with flour. Heat oil in large skillet. Brown chicken, a few pieces at a time. Remove as browned to a shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper.

To make sauce, drain pineapple, pour syrup into a 2-cup measure. Add enough water to make 1 1/4 cups. In a saucepan mix all ingredients, except pineapple, green pepper and cherries. Bring to boil, stirring constantly. Boil for 2 minutes. Pour over chicken.

Bake, uncovered, 30 minutes. Add pineapple slices, green pepper and cherries. Bake 30 minutes longer, or until chicken is tender. Serve with rice.