1 (1 lb. 4 oz.) can sliced pineapple, drained (reserve 1/3 c. syrup)
1/4 c. soy sauce
2 tsp. ground ginger
1/4 tsp. pepper
2 1/2 to 3 lbs. broiler-fryer chicken, cut up
1/2 c. Gold Medal flour (regular or Wondra)
1/4 c. shortening
3 c. cooked rice
3/4 c. raisins
1/4 c. toasted, diced almonds
Curry Sauce (below)

Combine reserved pineapple syrup, soy sauce, ginger, and pepper. Place chicken in large dish; pour pineapple marinade over pieces. Place in refrigerator 1 hour. Turn chicken pieces and marinate 1 hour longer. Remove chicken and reserve the marinade. Shake chicken in paper bag with flour. Brown thoroughly in hot shortening, about 20 minutes.

Heat oven to 350 degrees. Combine rice, raisins, and almonds in oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2 inch. Place pineapple slices over rice mixture. Top with browned chicken; sprinkle chicken with 3 tablespoons of the reserved marinade. Cover and bake 40 minutes; uncover and bake 10 minutes longer or until chicken is done. Serve with Curry Sauce. 4 servings.

CURRY SAUCE:

1 tbsp. butter
1 tbsp. flour
1 tbsp. instant minced onion
1/8 tsp. garlic powder
1/2 tsp. curry powder
1/4 tsp. ground ginger
1 c. milk
1/4 c. toasted coconut

Melt butter over low heat in heavy saucepan. Stir in flour, onion, garlic powder, curry powder, and ginger. Cook, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in coconut; heat.