3 (32 ounce) cans tomato sauce
1 (5 ounce) can tomato paste
1 (8 ounce) can crushed pineapple, drained
1 can tomato paste with refrigerated brown sugar
1 small tomato, seeded
2 large onions, chopped
1 bell pepper, chopped
Sprinkle chicken with flour. Mix remaining ingredients in the pan in the order recommended by the manufacturer. Heat oven to 400 degrees F (200 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken in preheated oven for about 1 hour.
Remove chicken from oven. Reduce heat to 150 degrees F (63 degrees C) and bring the water into the pan to a boil. Cook, covered, stirring occasionally, for 1 hour, turning once, until chicken is no longer pink and juices run clear. remove the lid from the pan. Mix tomato sauce with pineapple and tomato paste and part of the pineapple mix with tomatoes.
Transfer whole cooked chicken to the sauce pan. Mix tomato sauce with cooked pineapple and tomato paste. Season with crushed tomatoes, pepper, onion, bell pepper and one egg. Stirred with hands, coat chicken thoroughly.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until well cooked through. Sprinkle chicken with flour in baking dish and cook until golden brown, about 4 minutes.