2 lb. boneless chicken
1/2 c. flour
1/3 c. vegetable oil
1 green pepper, cut in thin rings
1 red pepper, cut in thin rings or sm. jar maraschino cherries

SAUCE:

1 lg. can pineapple chunks
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Place flour in bag and add chicken pieces. Brown floured chicken in pan with oil. Place chicken in roast pan.

For Sauce: Drain pineapple syrup into 2 cup measure and add water to make 1 1/2 cups liquid. Pour in small saucepan. Combine all other ingredients except pineapples and bring to boil, stirring constantly. Boil 2 minutes then pour over chicken. Bake uncovered 30 minutes at 350 degrees. Add pineapple chunks and pepper rings and bake 30 minutes more.