8 slices pineapple
1 c. sifted all-purpose flour
1/2 c. fat
2 sm. Spanish onions
4 tsp. salt
1 tsp. white pepper
2 to 4 lb. stewing chicken

Drain slices of canned pineapple thoroughly reserving juice. Roll slices in 4 tablespoons flour. Place fat in fry pan and saute pineapple until golden brown. Remove from fat. Saute thickly sliced onion until golden brown. Remove from fat.

Cut chicken into individual serving pieces. Roll in flour and brown in hot fat. Place chicken in a round roaster with pineapple and onion on top. Add pineapple juice and 1 cup water. Cover. Bake about 2 h ours at 350 degrees. Serve with rice.