4 chicken breasts
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 can pineapple (sliced) 1 lb. 4 oz.
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Wash chicken, pat dry. Coat chicken with flour. Heat oil in skillet. Add chicken and brown on all sides. Remove as browned to shallow roasting pan. Sprinkle with salt and pepper. Preheat oven to 350 degrees.

Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boiling, 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.