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To make chicken:.
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Preheat the oven to 375 degrees.
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Spray a large skillet with no-stick spray; heat.
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Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
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Add chicken to hot skillet and brown on both sides.
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Transfer to a 9x13 baking dish and set aside.
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To make sauce:.
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Drain the pineapple, reserving the juice.
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Add enough water to make 2 1/2 cups of liquid.
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In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
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Bring to a boil over medium heat.
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(to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce) Slightly reduce heat and gently boil for 4 minutes.
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Pour half of the mixture over the chicken.
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Arrange the pineapple slices and green pepper on top.
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Then pour remaining sauce mixture on top.
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Bake 30-40 minutes or until chicken is tender and not pink.
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Serve over rice.
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If freezing, put into separate containers a serving each.
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Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat.
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Freeze, reheat in the microwave for 5 mins on high :).
