1 chicken, cut up
1/2 c. flour
1/3 c. salad oil
1 tsp. salt
1/4 tsp. pepper

Heat oven 350°. Coat chicken with flour. Heat oil in large frying pan and brown chicken on all sides. Remove to a shallow roasting pan; arrange pieces, skin side up. Sprinkle with salt and pepper. Prepare sauce.

1 (1 lb. 4 oz.) can sliced pineapple
2 Tbsp. cornstarch
1 c. sugar
3/4 c. cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 large green pepper, sliced

Drain pineapple syrup into a 2 cup measure. Add water to make 1 1/4 cups. Mix in cornstarch to dissolve. In medium saucepan combine sugar, syrup with cornstarch, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil and cook for 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple slices and pepper slices. Bake 30 more minutes. Serve with rice and enjoy!!