Ingredients
8 pieces chicken
½ cup oil
½ cup flour
Salt and pepper to taste
1 cup sugar
2 tbsp corn starch
¾ cup cider vinegar
1 tbsp. soy sauce
¼ tsp. ginger
1 chicken bouillon cube
1 large pepper in strips
1 can pineapple chunks (13 ½ oz)

Salt and flour the chicken. Brown in oil. Arrange chicken in roasting pan. Measure pineapple juice and added water to 1 ¼ cups. Combine sugar, cornstarch, juice, vinegar, soy sauce, ginger, bouillon, and boil, stirring constantly.

Pour over chicken. Bake uncovered for 30 minutes at 350 *F. Add pineapple chunks and pepper. Bake uncovered 30 minutes or until tender.