1 pkg. cut up chicken (4 breasts, 4 legs, etc.)
1/2 c. flour
1/3 c. salad oil or shortening
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 can (1 lb. 4 oz.) 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 in 1/4 inch pieces
1 lg. tomato, cut in chunks
1 lg. onion, cut in chunks

Wash chicken; pat dry with paper towels. Coat chicken with flour.

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

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/water syrup, vinegar, soy sauce, ginger and bouillon cube; stirring constantly. Boil 2 minutes. Pour over chicken.

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

For a large gathering, the sauce recipe can be doubled. Makes 6 servings.