4 chicken breasts
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1/4 tsp. ginger
1 (4 oz.) can sliced pineapple
1 green pepper, sliced horizontally

Brown chicken breasts in oil. Place in baking dish, salt and pepper. Combine sugar, cornstarch, cider vinegar, 1 1/4 cups pineapple juice which has been drained from pineapple, adding enough water to make 1 1/4 cups. Bring to boil and boil 2 minutes. Pour over chicken. Bake 30 minutes. Add pineapple slices and green pepper. Cook 30 more minutes. Serve with rice.