Coat 2-3 lbs. chicken with ½ c. flour. Brown coated chicken in 1/3 c. oil, hot.
Place in a shallow roasting pan. Sprinkle with 1 t. salt and ¼ t. pepper.
Drain and reserve juice from 1 can (13 oz.) pineapple chunks. Add water to make 1 ¼ c. liquid.
In saucepan combine 1 c. sugar, 4 T. flour, liquid, ¾ c. vinegar, 1 T. soy sauce, ¼ t. ginger, 2 T. chicken drippings.
Bring mixture to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered for 30 minutes at 350°. Add pineapple chunks and 1 green pepper cut in strips. Bake 30 minutes longer.