2 whole chicken breasts
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 can sliced pineapple
1 c. sugar
2 tbsp. cornstarch
1/4 c. white vinegar
1 tsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. bell pepper

Coat chicken in flour, salt and pepper. Place in skillet of hot oil. Brown on all sides. Put in a 13x9 inch pan.

To make sauce: Drain pineapple juice into a 2 cup measure and add 1 1/4 cups water. In a saucepan add pineapple juice mixture, sugar, cornstarch, vinegar, ginger, soy sauce and bouillon cube. Stirring constantly, bring to boil. Pour over chicken. Bake at 325 degrees for 30 minutes.