2 whole chicken legs, and 2 whole chicken breasts, skin removed
1/4 c. sugar
1 tbsp. cornstarch
1/4 c. vinegar
1 tsp. soy sauce
3/4 c. pineapple juice and 1/4 cup water
1 chicken bouillon cube
Salt and pepper to taste

Place chicken legs and breasts in casserole baking dish. Combine remaining items. Bring to boil until slightly thickened, spoon over chicken. Cover with foil, bake 50 minutes at 350 degrees.

Add 1 (15 ounce) can pineapple chunks, drained (juice used in sauce), 1 green pepper, cut in 1/2 inch wide strips, and 2-3 carrots, cut in diagonal slices. Bake 30 more minutes.