6 half chicken breasts
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 (13 1/2 oz.) can pineapple chunks (reserve juice)
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 chicken bouillon cube
1 green pepper, cut in 1/2 inch strips

Coat chicken with flour and brown in oil in skillet. Remove to roasting pan and sprinkle with salt and pepper. Preheat oven to 350 degrees. Drain pineapple, pouring juice into a 2-cup measure. Add water to make 1 1/4 cups. In saucepan combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes; then pour over chicken.

Bake uncovered for 30 minutes. Baste occasionally. Add pineapple and green pepper. Bake 30 minutes longer, or until chicken is tender. Place chicken on serving platter, on rice bed if desired, and pour pan juices and pieces of pineapple and green pepper over chicken. Serve immediately. Serves 4-6.