1/2 c. flour
1/3 c. cooking oil
1 tsp. salt
1/4 tsp. pepper
1 (1 lb. 4 oz.) can sliced pineapple
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" circles

Wash and pat dry chicken pieces. Coat with flour, heat oil in pan, add chicken. Brown on all sides. Remove to shallow baking dish, skin side up. Salt. Drain pineapple. Add water to make 1 1/2 cups. Put in saucepan, the pineapple juice, sugar; add cornstarch, vinegar, soy sauce, ginger, bouillon cube. Bring to boil; boil 2 minutes, stirring constantly. Pour over chicken. Bake at 350 degrees for 30 minutes. Add sliced pineapple slices and sliced pepper. Bake for 30 minutes more or until tender. Serve over rice.