1 chicken
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 lg. green pepper, cut crosswise in 1/4" circles

SAUCE:

1 (20 oz.) can sliced pineapple
1 c. sugar
2 tbsp. cornstarch
3/4 c. apple cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Coat chicken with flour.

Heat oil in large skillet. Add chicken a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. 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 sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly, boil 2 minutes, pour over chicken.

Bake at 350 degrees, uncovered 30 minutes, add pineapple slices, green pepper and bake 30 minutes more. Serve with white rice. Serves 4.