4-6 breast of chicken, deboned and cut in pieces
1/2 c. flour
Salt
Pepper
1 (20 oz.) can sliced pineapple
1 c. sugar
1/4 c. cider vinegar
1 chicken bouillon cube
1 lg. green pepper, sliced
2 tbsp. cornstarch
1 tbsp. soy sauce

Wash chicken and pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken and brown. Remove and place in shallow roasting pan. Sprinkle with salt and pepper. Preheat oven to 350 degrees.

Make sauce: Drain pineapple pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine pineapple syrup, sugar, cornstarch, vinegar, soy sauce, and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple and green pepper. Bake 30 minutes. Serve with fluffy rice.