4-6 skinless chicken breasts
Flour, salt and pepper

Brown in skillet. Then place in baking pan with 1/2 cup water.

SAUCE:

20 oz. can chunk pineapple
3/4 c. cider vinegar
1 chicken bouillon cube
1 lg. green pepper
2 tbsp. (or 1/2 c.) flour
1 c. sugar
2 tsp. cornstarch
1/4 tsp. ginger
1 tbsp. soy sauce

Combine above juices in saucepan, stir constantly, boil 2 minutes. Pour sauce over chicken. Bake uncovered 30 minutes at 350 degrees. Remove from oven and add pineapple pieces and strips of green pepper. Return to oven for 30 minutes more or until tender. Serve over rice.