2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. oil
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb. 4 oz.) sliced pineapple
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 circles

350 degree oven.

Coat chicken in flour and brown in hot oil in large skillet. Remove as browned to shallow baking pan skin side up.

Make sauce by draining pineapple. Pour syrup into 2 cup measure. Add water to make 1 1/4 cups.

In saucepan combine sugar, cornstarch, syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring for 2 minutes. Pour over chicken. Bake 30 minutes (no cover). Add pineapple slices and green pepper. Bake 30 minutes longer or tender. Serve with rice.