1 (13 1/2 oz.) can pineapple chunks (in syrup)
1 whole chicken, cut-up
all-purpose flour
spices (your choice)
1 large green pepper, cut into 1/2-inch wide strips

Drain pineapple chunks pouring syrup into a 2 cup measuring cup. Add water to make 1 1/4 cups total. Set aside.

Coat chicken pieces with flour and spices; brown in pan on both sides. Place in baking pan and pour sauce over it.

Bake uncovered for 30 minutes; then add pineapple chunks and green pepper. Bake 30 minutes longer or until chicken is tender.

Sauce:

1/2 c. sugar
2 tbsp. cornstarch
reserved pineapple syrup
1/2 to 3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly. Boil until thickened and then pour over chicken.

Serves 4.

Submitted by: Julie Derr