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

SAUCE:

1 can pineapple chunks
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 green pepper, cut into 1/2 inch strips

Coat chicken with flour. Heat oil in large skillet. Add chicken and brown. Remove chicken to roasting pan and arranging skin side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees.

SAUCE: Drain pineapple chunks, pouring syrup into 2 cups measure. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring 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. Makes 4 servings.