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1/2 c. flour
1/3 c. salad oil
salt and pepper
1 (20 oz.) can sliced pineapple, drained
1 c. sugar
2 Tbsp. cornstarch
3/4 c. cider vinegar
4 tsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 large green pepper
1 large chicken, cut up

Coat chicken with flour and brown in salad oil. Remove when
brown. Salt and pepper the chicken. Drain pineapple and pour
into a measuring cup that equals 2 cups. Add enough water to
syrup to make 1/4 cup liquid.

In medium size saucepan, combine sugar, cornstarch, pineapple
syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a
boil and stir. Let boil 2 minutes. Pour over chicken in deep
baking dish.

Bake, uncovered, 30 minutes at 350 degrees. Add pineapple slices and
green pepper slices. Bake another 30 minutes.

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