2 whole fryers or equivalent breasts or thighs
1 c. flour
2 tsp. salt
1/2 tsp. pepper
2/3 c. oil

Mix flour, salt and pepper, coat chicken parts well. Heat oil and fry as usual until brown on all sides and tender.

SAUCE:

2 (20 oz.) cans chunky pineapple
2 c. sugar, scant
3/4 c. red wine vinegar
2 tbsp. soy sauce
1/4 c. cornstarch
1/2 c. ginger
2 chicken bouillon cubes

Drain pineapple. Add enough water to make 2 1/2 cups liquid. Combine sauce ingredients with liquid and boil 4-5 minutes. Place chicken pieces in a shallow baking dish and cover with sauce. Bake uncovered for 30 minutes. Remove and add pineapple and 1 bell pepper that has been sliced crossways. Bake an additional 30 minutes, serve with rice.