2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. shortening
1 tsp. salt
1/4 tsp. pepper

SAUCE:

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

Dip chicken in flour, fry in shortening until brown on all sides. Put in shallow roasting pan. Make sauce. Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/2 cups. Put this in saucepan and add everything except pepper and pineapple. Boil for 2 minutes and pour over chicken. Bake at 350 degrees for 30 minutes. Add pepper and pineapple and bake 30 minutes more. Serves 4.