8 chicken breasts
1 lb. (4 oz.) can sliced pineapple (NOTE: drain and save juice)
1 c. sugar
2 tbsp. cornstarch
3/4 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 cube chicken bouillon

In saucepan, pour pineapple juice and enough cold water to make 1 1/4 cup. Add all ingredients except pineapple and chicken, bringing to a boil for 2 minutes. Season chicken with salt and pepper. Pour sauce mixture over chicken and bake uncovered 30 minutes at 350 degrees. Then top with pineapple slices and bake 30 more minutes or more until done. Cook enough rice for family and use sauce over it.