1 (2 1/2 - 3 lb.) chicken, cut up
1/4 c. flour
1/2 tsp. salt
2 tbsp. cooking oil
1 (8 oz.) can crushed pineapple
1/2 c. bottled barbecue sauce
1 tbsp. cornstarch
1 tbsp. brown sugar
1/2 tsp. dry mustard

Coat chicken pieces with mixture of flour and salt. In a large skillet brown chicken in hot oil over medium heat about 15 minutes, turning to brown evenly.

Meanwhile, combine undrained pineapple, barbecue sauce, cornstarch, brown sugar, and mustard; pour over chicken. Cover and cook over low heat 35 to 40 minutes or until tender, turning once. Arrange on serving platter; garnish with pepper rings. Serve with rice, if desired.