A 1960s throwback, but we loved it whenever we could talk Ania into making it.

• 2 chicken breasts
• 2 chicken thighs
• 2 chicken legs
• ½ cup flour
• ⅓ cup oil
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 16-ounce can chunk pineapple
• 1 cup sugar
• 2 tablespoons cornstarch
• ¾ cup apple cider vinegar
• 1 tablespoon soy sauce
• ¼ teaspoon ginger
• 2 cups chicken broth
• 1 green pepper, sliced in rings

Preheat oven to 350 degrees. Coat chicken with flour and brown in oil, then place in 9 x 13 baking pan skin side up. Season with salt and pepper.

Drain pineapple, reserving juice; add water to make 1 ¼ cups liquid. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, ginger, soy sauce and chicken broth. Bring to boiling, stirring constantly for 2 minutes. Pour sauce over chicken.

Bake at 350 degrees for 30 minutes; add pineapple and green pepper. Bake an additional 30 minutes or until chicken is tender. Serve with cooked rice.