Preheat oven to 350.
Rinse chicken - dip in flour. Heat oil in skillet. Add chicken - brown. Sprinkle with salt and pepper, and set aside.
Drain pineapple - saving juice in a measuring cup. Add water to pineapple juice to make 1-1/4 cups of liquid.
Clean, core and quarter green peppers. Set aside.
In sauce pan, combine sugar, cornstarch, juice, vinegar, soy sauce, ginger and boullion cube. Stirring constantly, bring to boil. Boil for 2 minutes.
In baking dish, place chicken and cover with sauce. Bake uncovered 30 minutes.
Add pineapple and peppers, baste all with sauce, and bake additional 30 minutes.
Serve over rice.