1/4 c. butter
1/4 c. flour
2 tsp. salt
2 tsp. curry powder
1/2 tsp. dill weed
2 c. milk
3 c. cooked chicken
1 c. drained pineapple tidbits (8 1/2 oz. can)

Melt butter in saucepan. Remove from heat and stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in remaining milk. Cook and stir until mixture boils and thickens. Add chicken and pineapple. Heat through.

Serve on rice with condiments such as chopped peanuts, flaked coconut and chutney. For an interesting variation, this recipe can be made substituting the chicken with an equal amount of seafood.