2 whole chicken legs & 2 whole chicken breasts
1/2 c. flour
1/3 c. salad oil or shortening
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 can sliced pineapple (1 lb. 4 oz.)
1 c. sugar
2 tsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. green pepper, cut crosswise in 1/4"

1. Wash chicken, pat dry with paper towel. Coat chicken with flour.

2. Heat oil in large skillet. Add chicken a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.

3. Preheat oven to 350 degrees.

4. Make sauce, drain pineapple, put syrup into cups, measure. Add water to make 1 1/4 cups.

5. In saucepan, combine sugar, cornstarch, pineapple, syrup, vinegar, soy sauce, ginger and bouillon cube, bring to boil, stirring and boil 2 minutes. Pour over chicken.