Instructions: 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 pieces brown to shallow roasting pan, arranging pieces skin side up.

Sprinkle with salt and pepper.

Sauce: drain pineapple, pouring syrup into 2 cup measuring cup. Add enough water to make 1 1/4 cups liquid. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.

Serves: 4

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