Pineapple Chicken

1 1/2 lbs. chicken (or substitute)
1 1/2 cups water
2 pieces ginger root
1 tbsp. flour
1 tbsp. cornstarch
1 tbsp. fat
4 green peppers cut up
2 onions - cut up
1 tbsp. sugar
2 tbsp. sweet pickle juice
1/2 tsp. salt
3 tbsp. soy sauce
1/2 cup diced pineapple

Boil chicken in water with ginger root.
Drain chicken or meat and save liquid.
Cut chicken or meat same size as vegetables.
Roll in mixture of flour and cornstarch and fry crisp in fat.

Remove chicken and saute vegetables.
Combine broth and remaining ingredients with the vegetables.

Cook 5 more minutes.

Add chicken or meat and cook 2 minutes longer.
Serve with rice.