Wash the chicken, dry it with a paper towel, and coat it with flour.
Heat the oil in a large skillet. Add the chicken, a few pieces at a time, and brown on all sides.
Transfer to a shallow baking dish, as they brown, placing them skin side up. Sprinkle with salt and pepper.
Meanwhile, preheat the oven to 350°F.
Pour the pineapple juice into a 2-cup measuring cup. Add water to get 1 1/4 cups of liquid.
In a medium saucepan, combine the sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger, and chicken bouillon cube. Bring to a boil, stirring constantly, and boil for 2 minutes. Pour over the chicken.
Bake, uncovered, for 30 minutes. Add the pineapple slices and green bell pepper. Bake for an additional 30 minutes, or until the chicken is tender.
Serve with rice.