Hawaian Chicken

3 green peppers cut in 1 inch cubes
2 eggs
3 T. flour
1 t. salt
1/4 t. pepper
1 lge. fryer, cut up
1 cup chicken bouillon
1 can canned pineapple chunks
2 1/2 T. cornstarch
2 1/2 T. soy sauce
1/2 cup sugar
1/3 cup vinegar

Cook green peppers in salted water for 10 minutes. Make smooth paste of eggs, 
flour, salt and pepper. Coat each piece of chicken with paste and fry until 
brown. Add 1/3 cup bouillon, green pepper and pineapple; simmer 10 minutes. Do 
not boil. Combine 2/3 cup of bouillon with remaining ingredients. Cook until 
clear. Pour sauce over chicken and simmer another 5 minutes. Serve hot over 
rice.