8 chicken breast halves
Flour
2/3 cup margarine
One (13 ounce) cans pineapple chunks, drained (reserve juice)
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 large green pepper, cut into strips
Reserved pineapple juice plus water to equal 1 1/4 cup

Salt and pepper chicken. Dip in flour and brown in margarine. Remove from pan to a covered baking dish; add to the drippings all remaining ingredients. Stir together over low heat. When sauce has boiled pour over chicken. Bake in a 350° F oven for 1 hour and 15 minutes.