4 c. unsweetened pineapple juice
2 1/2 c. sugar
2 c. vinegar
1 1/2 c. water
1 c. brown sugar
2/3 c. cornstarch
1/2 c. ketchup
6 tbsp. soy sauce
2 tsp. chicken bouillon granules
3/4 tsp. ground ginger
3 tbsp. vegetable oil
2 whole chickens, cut up
1 (8 oz.) can pineapple chunks, drained
1 medium green pepper, cut up

In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in 2 greased 13 x 9-inch baking dishes. Pour reserved sauce over chicken.

Bake, uncovered, at 350°F for 45 minutes. Add pineapple and green pepper.

Bake 15 minutes longer or until heated through.

Makes 12 servings.