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

SAUCE:

1 (13 1/2 oz.) 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 lg. green pepper, cut in 1/4 inch strips

Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to a shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Set aside. Drain pineapple, pour syrup into a 2-cup measure. Add water to make 1 1/4 cups.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes, pour over chicken. Bake, uncovered, 30 minutes at 350 degrees. Add pineapple chunks and green pepper; bake 30 minutes longer, or until chicken is tender.