2 cut up fryers
20 oz. can sliced pineapple with juice
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ground pepper
1 chicken bouillon cube
1 green pepper, cut in rings
1/4 tsp. ground ginger

Coat chicken with flour, salt and pepper. Fry in oil until browned. Place chicken pieces in baking dish, skin side up. Drain pineapple, reserving juice. To juice add enough water to make 1 1/4 cups. In saucepan combine juice, sugar, cornstarch, vinegar, soy sauce, ginger and bouillon. Boil 2 minutes, stirring constantly. Pour over chicken and top with pineapple and green pepper. Bake, uncovered, for 1 hour at 350 degrees.