Pineapple Pepper Chicken

4 cups unsweetened pineapple juice
2 1/2 cups sugar  
2 cups vinegar  
1-1/2 cups water 
1 cup packed brown sugar  
2/3 cup cornstarch  
1/2 cup ketchup  
6 tbs. soy sauce  
2 tsp. chicken bouillon granules 
3/4 tsp. ground ginger 
3 tbs. vegetable oil  
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up  
1 can (8 oz.) pineapple chunks, drained  
1 medium green pepper, julienned

   In a saucepan, combine the first 10 ingredients; stir until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Set aside.  Heat oil in a large skillet over medium-high heat.  Add the chicken; brown on all sides.  Place in two greased 13-in. x 9-in. x 2 in. baking dishes.  pour reserved sauce over chicken. Bake, uncovered, at 350 degrees for 45 minutes.  Add pineapple and green pepper.  Bake l5 minutes longer or until heated through.  
YIELD:  12 servings.