1 c. sliced pineapple
1 c. sugar
3 tbsp. cornstarch
3/4 c. cider vinegar
1/4 tsp. ginger
1 tbsp. soy sauce
1 cube chicken bouillon
1 green pepper, cut 1/4 inch circles

Preheat oven to 350. Drain pineapple, saving juice. Add enough water to make 1 1/4 cups. In saucepan combine sauce and juice mixture. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken and bake uncovered for 30 minutes. Add pineapple slices and pepper circles as decoration. Bake 30 minutes longer or until chicken is tender. Serve with rice. Serves 4.