3 lbs. chicken, cut up
3/4 c. flour
1/3 c. oil or shortening
1 tsp. each pepper, paprika, poultry seasoning, parsley, dried or fresh
1 lg. green pepper, sliced

SAUCE:

1 (8 oz.) can pineapple in juice, sliced or chunks
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Mix flour with pepper, paprika, poultry seasoning and parsley in a paper bag. Add chicken one piece at a time and shake to coat well. Heat oil in a large skillet, add chicken a few pieces at a time and brown on all sides. Remove when browned to a shallow roasting pan, arranging skin side up.

Make sauce, by draining pineapple, pour juice into a 2 cup measure, add enough water to make 1 1/4 cups. In a medium saucepan, combine juice with remaining sauce ingredients, except pineapple chunks. Bring to a boil, stirring constantly. Boil for 2 minutes, then pour over chicken. Add pineapple chunks and green pepper slices to pan. Bake uncovered for 30 minutes at 350 degrees or until chicken is tender. Serves 4 to 6.