4 chicken breasts, skinned
Flour
2 tsp. ginger
5 tbsp. butter or oil
2 tbsp. red wine vinegar
1/4 c. soy sauce
3/4 c. brown sugar
20 oz. can crushed pineapple, drained
1/2 c. water

Coat chicken with flour, sprinkle with ginger. Brown in butter or oil. In a separate fry pan combine remaining ingredients. Heat and add chicken. Turn chicken in sauce periodically. Simmer 30 minutes. Pour over rice.