4 c. unsweetened pineapple juice
2 1/2 c. sugar
2 c. vinegar
1 1/2 c. water
1 c. packed brown sugar
2/3 c. cornstarch
1/2 c. ketchup
6 tbsp. soy sauce
2 tsp. chicken bouillon granules
3/4 tsp. ginger
2 fryers, cut up
3 tbsp. vegetable oil
1 can chunk pineapple, drained (8 oz.)
1 medium green pepper, chopped

In a saucepan, combine the first 10 ingredients. Stir until smooth. Bring to a boil. Cook and stir for 2 minutes until thick. Set aside. Heat oil in skillet on medium heat. Add the chicken; brown on all sides. Place in 2 greased 13 x 9 x 2 dishes. Pour reserved sauce over chicken.

Bake uncovered at 350°F for 45 minutes. Add pineapple and green pepper.

Bake 15 minutes longer.

Yield: 12 servings.