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

De-bone and cut chicken into nugget pieces. Mix flour, salt and pepper and coat chicken pieces. Brown in oil or shortening. Meanwhile, preheat oven to 350 degrees. Make sauce.

SAUCE: Drain pineapple. Pour syrup into a 2 cup measure. Add water to make 1 1/4 cups. In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes and pour over chicken. Bake, uncovered for 30 minutes. Add pineapple slices and green pepper, cut in rings. Bake 30 minutes longer or until chicken is tender.

SAUCE:

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