2 whole chicken legs or breasts or cutlets
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. brown with white sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1 chicken bouillon cube
1/4 tsp. ginger
1 lg. green pepper

Coat chicken with flour and brown in frying pan with salt and pepper. Drain pineapple, add water (1 1/4 cup to pineapple syrup). Combine sugar and cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube, boil and stir for 2 minutes, pour over chicken.

Bake in 350 degree oven uncovered for 30 minutes. Add pineapple and green peppers, bake another 30 minutes until tender. (Chicken cutlets only require an additional 10 minutes after the pineapple and green peppers are added rather than 30 minutes.) Serve with rice, approximately 4 servings.