4 lb. skinless and deboned raw chicken
1 small can chunked pineapple with juice
1 small bottle maraschino cherries with juice
1/2 c. brown sugar
2 c. flour
butter
onion flakes

Brown onion flakes in butter. Roll chicken pieces in flour. When onion pieces are tender, place chicken in frypan and cook until golden brown. Remove chicken from pan. Add 2 tablespoons more of butter; add brown sugar. When sugar is dissolved, add pineapple juice and half of cherry juice. Cook at medium heat until mixture boils. Add cooked chicken and simmer 15 minutes. Add all of pineapple and cherries (not cherry juice); simmer 15 minutes longer and serve.

Serves 4.