2 1/2 pounds frying chicken pieces (I substitute four boneless skinless chicken breasts usually)
1/2 cup seasoned all-purpose flour*
1/4 cup butter
1 large can pineapple chunks in syrup
2 tbsp. brown sugar
1 tbsp. vinegar
1 1/4 Cups water
1/2 tbsp. salt
1 1/2 Cups instant rice

Coat chicken with seasoned flour. Brown chicken well in hot butter in large skillet. Drain pineapple, reserving 1/4 cup syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken. Turn chicken, skin side down if using frying pieces. Reduce heat; cover and simmer until fork tender, about 20 minutes. Move chicken to side of skillet. Add the pineapple, water and salt. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings.* Flour may be seasoned with 1/4 teaspoon each pepper and ground nutmeg, or 1/2 teaspoon paprika and 1/4 teaspoon ground ginger.