Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground chicken
   1                    egg -- slightly beaten
   1      clove         garlic -- minced
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   5      tablespoons   flour -- divided
   3      tablespoons   canola oil
   1      can           pineapple chunks in own juice -- (14 ounces)
   1                    chicken bouillon cube
   1                    green pepper -- sliced into 1
                        -- 1/2-inch pieces
   2      tablespoons   cornstarch
   2      tablespoons   sugar
   1      teaspoon      ground ginger
   2      tablespoons   soy sauce
     1/4  cup           vinegar

Preparation:

In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls. Heat the canola oil in a nonstick frying pan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frying pan, reserving 1 tablespoon. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve. Place the frying pan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.