2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. shortening
1 tsp. salt
1/4 tsp. pepper
1 green pepper, sliced into 1/4 inch circles

Wash chicken, pat dry, coat with flour. Heat shortening in skillet, add chicken and brown on all sides. Remove and place in a shallow roasting pan, sprinkle with salt and pepper.

SAUCE:

1 c. sugar
1 can (20 oz.) sliced pineapple
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon

Drain pineapple, set aside. Pour syrup into a 2 cup measuring cup, add water to measure 1 1/4 cup liquid.

In medium saucepan, combine sauce ingredients, except for the pineapple slices. Bring sauce to boiling, stirring constantly. Boil for 2 minutes, pour over chicken. Bake uncovered for 30 minutes in a 350 degree oven. Add pineapple slices and sliced green pepper, bake for 30 minutes more or until chicken is tender. Serve with rice. Serves 4.