2 whole chicken legs & 2 whole chicken breasts
1/2 c. flour
Salad oil or shortening
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 (20 oz.) can pineapple
3/4 c. sugar
2 tbsp. cornstarch
1/2 c. cider vinegar
Water
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 green pepper cut crosswise in 1/4" circles

Coat chicken with flour. Heat oil in large skillet and brown chicken on all sides. Arrange chicken pieces in casserole or 13 x 9 inch pan. Sprinkle with salt and pepper.

Make Sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/2 cups.

In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly and boil 2 minutes. Pour over chicken. Bake uncovered, 30 minutes at 350 degrees. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.