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

SAUCE:

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

Coat chicken with flour. Brown on all sides in oil. Remove as browned to shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper.

Preheat oven to 350 degrees. Make sauce - drain pineapple. Add water to juice 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 4 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green peppers. Bake 30 minutes or until chicken is tender. Serve with rice.