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

SAUCE:

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

Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove chicken and put in shallow roasting pan, arrange pieces skin sides up. Sprinkle with salt and pepper. Meanwhile, preheat oven to 350 degrees.

Make sauce. Drain pineapple, pouring syrup into 2 measured cups. Add water to make 1 1/4 cups. In medium saucepan combine sugar, cornstarch, pineapple syrup, soy sauce, ginger and bouillon cube, bring to boil, stir constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple and green pepper, bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice. Serves 4.