2 whole chicken legs and 2 whole chicken breasts
1/2 c. flour
1/3 c. salad oil or shortening
1 tsp. salt
1/4 tsp. pepper

SAUCE:

1 (20 oz.) can sliced pineapple
1 c. sugar
2 tbsp. cornstarch
1/2 c. cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cubes
1 lg. green pepper, cut crosswise in 1/4 inch circles
1/2 c. celery, sliced diagonally (optional)

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. Meanwhile, preheat oven to 325 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, syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.

Bake, covered, 50 minutes. Add pineapple slices, green pepper, and celery. Bake 10 minutes longer or until chicken is tender. Serve with fluffy white rice. Makes 4 to 6 servings.