6 boneless chicken breasts
1/2 c. flour
1/3 c. salad oil or shortening
1/4 tsp. pepper
1 tsp. salt

SAUCE:

1 can (1 lb. 4 oz.) sliced pineapple
2 tbsp. cornstarch
1 tbsp. soy sauce
1 chicken bouillon cube
1 c. sugar
3/4 c. vinegar
1/4 tsp. ginger
1 lg. green pepper, cut crosswise in circles
Cooked rice

Coat chicken with flour. Heat oil in skillet; brown chicken and remove to roasting pan with skin-side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees.

Make sauce: Drain pineapple, pouring syrup into a 2-cup measure. Add enough water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil for 2 minutes. Pour over chicken.

Bake, uncovered for 30 minutes. Add pineapple and green pepper; bake 30 minutes more. Serve with rice. Makes 4 servings.