6-8 cut up chicken breasts
1/2 c. flour
1/3 c. oil or Crisco
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can sliced pineapple
1 c. sugar
1 tbsp. cornstarch
3/4 c. vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 green pepper, cut in julienne strips

Coat chicken with flour. Heat oil in skillet and brown chicken on all sides. Heat oven to 350 degrees. Make sauce by draining pineapple juice into a 2 cup measure and adding water to make 1 1/4 cups juice. In medium size saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon. Bring to a boil, stirring constantly for 2 minutes. Pour over chicken. Bake, covered for 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is done. Serve over rice.