Roll chicken in mixture of flour, sesame seeds, salt and pepper.
Melt margarine in large baking dish with sides and bake chicken at 375° for 30 minutes.
Cut green pepper and onion into thin rings.
Drain pineapple chunks and reserve liquid.
Add together tomato soup, tomato sauce, 1/2 cup pineapple liquid, vinegar and sugar; set aside.
Turn chicken over and top with the green pepper, onions and pineapple chunks; next, top with the sauce.
Cover pan with foil and bake 35 minutes (if boneless) or 45 minutes.
Top with cooked shrimp (optional) and serve over rice.