2 lbs. chicken breasts and thighs
4 tbsp. lemon or lime juice
1/4 c. flour
1 tsp. salt
1/4 tsp. black pepper
3 tbsp. butter
3 tbsp. olive oil
1 lg. onion, chopped
1 c. crushed pineapple, drained
3 medium tomatoes, diced or canned tomatoes
3 tbsp. raisins
2 tbsp. brown sugar
4 tbsp. rum

Dip chicken in lemon juice and lightly coat with flour; seasoned with salt and pepper. In pot, heat butter and oil; brown chicken pieces well on all sides. Add onion and cook for 5 minutes, stirring occasionally. Add drained pineapple, tomatoes, raisins, and brown sugar. Blend well; let simmer over low heat, covered, for about 50 minutes or until chicken feels done. Stir in rum and serve.