1 chicken fryer, cut up
1/2 c. flour
1/3 c. oil
1 tsp. salt

SAUCE:

1 (1 lb. 4 oz.) can sliced pineapple
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce or shoyu
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. green pepper, cut in 1/4 circles

Wash chicken; pat dry. Coat with flour. Heat oil in large skillet. Add chicken a few pieces at a time. Brown on all sides. Remove to shallow roasting pan, skin side up. Sprinkle with salt and pepper.

Preheat oven to 350 degrees. Make sauce. Drain pineapple, pouring syrup in 2-cup measure. Add water to make 1 1/4 cups.

In saucepan combine sugar, cornstarch, pineapple syrup, vinegar and shoyu, ginger and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken.

Bake uncovered 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with fluffy rice. Serves 4.

Ideal for outdoor or indoor entertaining, this tempting sweet and pungent recipe comes from our newest state, Hawaii. If desired, garnish with fresh lemon leaves available at florist shops and serve with tossed green salad.