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

SAUCE:

1 c. (11 lb. 4 oz.) sliced pineapple
1 c. sugar
2 tbsp. corn starch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 green pepper, cut crosswise in 1/4 inch circles

Wash chicken, pat dry, coat with flour. Heat oil in large skillet, add chicken and brown on all sides. Remove browned chicken to shallow baking pan, skin side up. Sprinkle with salt and pepper.

Make Sauce: Drain pineapple, pouring syrup into 2 cups measure. Add water to make 1 1/4 cup. In medium saucepan, combine sugar, corn starch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil stirring constantly.

Boil 2 minutes, pour over chicken. Bake at 350 degrees for 30 minutes, uncovered. Add pineapple sliced and green pepper and bake for 30 minutes longer. Serves 4.