2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. oil
1/4 tsp. pepper
1 lg. green pepper

SAUCE:

1 can sliced pineapple
1 c. sugar
3/4 c. vinegar
1/4 tsp. ginger
1 chicken bouillon cube
2 tbsp. cornstarch
1 tbsp. soy sauce

Wash chicken, coat with flour. Heat oil in large skillet. Brown chicken on all sides. Remove to a shallow roasting pan. Arrange chicken with skin side up. Sprinkle with salt and pepper.

Preheat oven to 350 degrees. Drain pineapple, pour syrup into 2 cup measuring cup. Add water to make 1 1/4 cups.

In saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil. Boil 2 minutes, pour over chicken. Bake uncovered 30 minutes. Add pineapple and green pepper and bake 30 minutes longer.