2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. oil
1 t. salt
1/4 t. pepper

1 can pineapple slices
1 c. sugar
2 T. cornstarch
3/4 c. cider vinegar
1 T. soy sauce
1/4 t. ginger
1 chicken bouillon cube
1 large green pepper

Wash and dry chicken, then coat with flour. Heat oil. Brown chicken. Place chicken in a shallow roasting pan. Sprinkle with salt and pepper. Preheat oven to 350°. To make sauce: Drain pineapple into 2 c. measure. Add water to make 1 1/4 c. In saucepan, combine juice, sugar, cornstarch, vinegar, soy sauce, ginger, bouillon. Bring to a boil, stirring for 2 minutes. Pour over chicken. Bake, uncovered 30 minutes. Add pineapple slices and green pepper ‘circle’ slices. Continue baking 30 more minutes. Serve with rice and steamed vegetables. Serves 4. Shared by Maxine Welker.

Michele Jewell, Alba