2 whole breasts, skinned
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

SAUCE:

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

Wash chicken, pat dry with paper towels and coat with flour. Heat oil in large skillet. Add chicken and brown on all sides; remove brown to shallow roasting pan, arranging pieces together, sprinkle with salt and pepper. Meanwhile preheat oven to 350 degrees.

Make sauce: Drain pineapple, pouring syrup into 2 cup measure; add water to make 1 1/4 cups. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling, stirring constantly and 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 white rice.