2 whole chicken legs & 2 whole breasts (or all legs or all breasts)
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1/3 c. sliced almonds, optional

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. ground ginger
1 chicken bouillon cube
1 lg. green pepper

Wash chicken, pat dry with paper towel, coat with flour. Heat oil in large skillet. Add chicken and brown on all sides. Remove as browned to shallow roasting pan, arrange pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees while making sauce.

For the sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups liquid. Combine sugar, cornstarch, syrup, vinegar, soy sauce, ginger and bouillon. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple slices and green pepper that have cut into 1/4 inch slices. Bake 30 minutes longer or until chicken is tender. Serve with fluffy rice. If you use almonds, add with pineapple and peppers. Serves 4.