1 can chunk pineapple
1 c. sugar
2 tbsp. cornstarch
1 chicken bouillon cube (or packet)
3/4 c. vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 green bell pepper (if desired)
1 (8 oz.) jar maraschino cherries
Chicken parts for 4, as desired
Flour, salt and pepper to coat chicken

Brown flour-coated chicken parts on both sides in hot oil. Place skin side down in shallow pan. Drain off pineapple juice, using a 2 cup measure. Add water to make 1 1/4 cup. Combine this pineapple juice/water mixture with sugar, cornstarch, vinegar, soy sauce, ginger and bouillon. Boil, stirring constantly, for 2 minutes. Pour over chicken which has been drained of all fat. Bake at 350 degrees for 40 minutes. Turn chicken skin side up. Add pineapple, pepper and cherries. Bake 30 minutes longer. Serve over rice.