4 boneless chicken breasts (about 2 lbs.), browned & cut into pieces

SAUCE:

1 can unsweetened pineapple (chunk or tidbits)
1/4 to 1/2 c. sugar (to taste)
2 tbsp. cornstarch
1 tbsp. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 cube chicken bouillon
2 lg. green peppers, cut into pieces

Drain juice from pineapple into 2-cup measuring cup. Add water or unsweetened pineapple juice to make 1 1/2 cups liquid. In medium saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly for 2 minutes. Pour over chicken and bake in 350 degree oven, uncovered, for 30 minutes. Add pineapple and green pepper. Bake 30 minutes or until meat is tender. Serve over rice.