4 chicken breasts
1/2 c. flour
1/3 c. oil
1/2 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can sliced pineapple, drained (save juice)
2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 tsp. ginger
1 c. sugar
3/4 c. vinegar
1 chicken bouillon cube
1 large green pepper, sliced

Coat chicken with salt, pepper and flour. Fry in 1/3 cup of oil. Brown, then put in a 9 x 13-inch pan. Sauce: Mix sugar, cornstarch and pineapple juice. (Pour into a measuring cup and add water to make 1 1/4 cups.) Heat in saucepan and add vinegar, soy sauce, ginger and bouillon cube. Bring to a boil and keep stirring or it will scorch. Boil for 2 minutes. Pour over chicken.

Bake chicken for 30 minutes at 350°F, then add pineapple slices and green pepper slices and bake another 15 to 25 minutes.