1 broiled fryer, chicken, cut up
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 can sliced pineapple, undrained
1/2 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 into 1/4" circles

Wash chicken, pat dry and coat with flour. Brown in large skillet in oil and remove to roasting pan skin side up. Season with salt and pepper. Drain pineapple and add water to make 1 1/4 cups liquid.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, soy sauce, ginger and bouillon. Bring to boil, boil 2 minutes stirring constantly. Pour mixture over chicken and bake, uncovered in preheated oven as directed for 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is done. Serve with rice. Oven 350 degrees.