6 or 7 pieces of chicken
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 (1 lb. 4 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 1/4 round slices

Coat chicken with flour; heat oil in skillet. Add chicken and brown on all sides. Remove as brown to shallow roasting dish. Sprinkle with salt and pepper (optional).

Make Sauce: Drain pineapple; pour syrup in 2 cups measuring cup. Add water to make 1 1/4 cups. In saucepan, combine all sauce ingredients (save green pepper for garnish). Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with rice.