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

SAUCE:

1 tbsp. soy sauce
1 can (1 lb.) pineapple slices
1 c. sugar
1/2 tsp. ginger
3/4 c. cider vinegar
1 chicken bouillon cube
2 tbsp. cornstarch
1 lg. green pepper, cut crosswise

Preheat oven 350 degrees.

Wash chicken; pat dry with paper towel. Coat chicken with flour. Heat oil in skillet. Add chicken and brown on all sides. Remove as browned to shallow roasting pan with skin side up. Sprinkle with salt and pepper.

Make sauce: Drain pineapple, pour 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, bouillon cube. Bring to boil, stir occasionally. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer until tender.