1 (2 1/2 to 3 lb.) chicken, cut up
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 lg. bell pepper, cut crosswise in 1/4-inch circles
1 (1 lb. 4 oz.) can sliced pineapples
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Wash chicken; pat dry. Coat with flour. Brown in oil; salt and pepper it. Preheat oven to 350 degrees.

Make sauce: Drain pineapple; add water to make 1 1/4 cups. Use medium saucepan. Combine sugar, cornstarch, pineapple juice, water, vinegar, soy sauce, ginger and bouillon. Bring to boil, stirring constantly. Boil 2 minutes until slightly thick.

Pour over chicken. Bake, uncovered, 30 minutes. Place pineapple slices on top and bell pepper rings. Bake 30 minutes longer. Serve on a bed or rice.