2 whole chicken legs & 2 whole breasts
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper sauce
1 can sliced pineapple
1 c. sugar
2 tbsp. cornstarch
3/4 c. vinegar
1 tsp. soy sauce
1/4 tsp. ginger
1 lg. green pepper, cut into strips

1. Coat chicken with flour.

2. Heat oil in skillet. Add chicken and brown on all sides. Remove to shallow roasting pan. Sprinkle with salt and pepper.

3. Preheat oven to 350 degrees.

4. Make sauce. Drain pineapple, pouring syrup into 2 cup measure, add water to make 1 1/2 cups.

5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, stirring constantly. Bring to a boil 2 minutes. Pour over chicken. Bake, uncovered 30 minutes. Add pineapple and green pepper and bake another 30 minutes. Serve with rice.