1 chicken or parts
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 c. sugar
20 oz. can pineapple (chunk), use a little crushed also for better flavor
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 in 1/2 inch strips

Flour and brown the chicken, then place in shallow baking dish. Use flour, salt and pepper, salad oil for frying. Drain juice from pineapple. Add water to pineapple juice to make 1 1/4 cups of liquid. Place pineapple, sugar, cornstarch, vinegar, soy sauce, ginger, bouillon, and pepper strips in saucepan. Bring to a boil, stirring constantly. Boil 2 minutes. Pour sauce over chicken. Bake at 350 degrees for 1 hour. Good served with Rice Pilaf.