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

SAUCE:

1 (1 lb. 4 oz.) can sliced pineapple
1 c. sugar
2 tbsp. 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 inch circles

Wash chicken, pat dry with paper towels, and coat with flour. 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. Arrange pieces skin side up. Sprinkle with salt and pepper. Meanwhile, preheat oven to 350 degrees. Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered for 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.