Sweet and Sour Chicken

6 half chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 (13.5 oz) can pineapple chunks (reserve juice)
1 cup granulated sugar
2 Tbsp sugar
3/4 cup cider vinegar
1 Tbsp soy sauce
1/4 tsp ground ginger
1 chicken bouillon cube
1 green bell pepper, cut into 1/2 inch strips

~ Coat chicken with flour and brown in oil in skillet. Remove to roasting pan and sprinkle with salt and pepper. Heat oven to 350 degrees.

~ Drain pineapple, pouring juice into a 2 cup measure. Add water to make 1 1/4 cups. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes; then pour over chicken. Bake uncovered for 30 minutes. Baste occasionally.

~ Add pineapple and green peppers. Bake 30 minutes longer, or until chicken is tender. Place chicken on serving platter, on bed of rice if desired. Pour on juices and pieces of pineapple and green pepper over chicken.

~ Serve immediately.

submitted by reader Katie