2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. salad oil or shortening
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can sliced pineapple
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. green pepper, cut crosswise in 1/4 circles

Wash chicken; pat dry with paper towels and coat with flour. Heat oil in large skillet. Add chicken a few pieces at a time and brown on all sides. Remove as browned to a shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.

Meanwhile, preheat oven to 350 degrees.

Make sauce; drain pineapple, pouring syrup into 2 cup measure; add water to make 1 1/4 cups.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.

Bake, uncovered 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.