Polynesian Chicken

• 1/2 c. flour
• 12 chicken thighs
• 1/3 c. vegetable oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can sliced pineapple in own juice
• 1 c. sugar
• 2 Tbsp. cornstarch
• 3/4 c. cider vinegar
• 1 Tbsp. soy sauce
• 1 tsp. chicken bouillon granules
• 1/4 tsp. ground ginger
• 1 large green pepper, sliced crosswise
• hot cooked rice
• pimiento (optional)

1. Place flour in a plastic bag.
2. Add chicken, a few pieces at a time; shake until well coated.
3. In large skillet over medium heat, brown a few pieces of chicken at a time in oil.
4. Transfer to a 13 x 9 x 2-inch baking dish, skin side up.
5. Sprinkle with salt and pepper; set aside.
6. Drain pineapple juice into a 2-cup measuring cup.
7. Add water to make 1 1/2 cups liquid; reserve liquid and pineapple slices.

flour, chicken, vegetable oil, salt, pepper, pineapple, sugar, cornstarch, cider vinegar, soy sauce, chicken bouillon granules, ground ginger, green pepper, rice, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799222 (may not work)