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

Roll chicken in flour and brown then transfer to a pyrex dish.

SAUCE:

1 can sliced pineapple in own juice
1 c. sugar
2 tbsp. cornstarch
3/4 c. apple cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Pour juice into 2 cup measure and add water to make 1 1/4 cups liquid.

Set aside pineapple slices and cut 1 green pepper into rings. Mix sauce ingredients together in saucepan and heat, stir until boiling and thickened somewhat. Pour over browned chicken. Bake at 350 degrees uncovered for 30 minutes. Add pineapple and pepper rings. Bake covered with foil for 30 more minutes and serve with rice.