2 1/2 lb fryer chicken, cut up
flour
salt and pepper, to taste
1/4 cup butter
8 1/4 oz can sliced pineapple
2 tbsp. brown sugar
1 tbsp. vinegar
1 1/4 cups water
1 1/2 cups Minute Rice

Coat chicken with flour. In a large skillet, brown well in butter.

Drain pineapple, reserving 1/4 cup of the syrup. Dice pineapple. Combine syrup, sugar, and vinegar. Pour over chicken. Turn chicken skin-side down.

Cover and simmer for 20 minutes. Push chicken to side; add 1/2 tsp. salt, rice and pineapple. Stir to moisten. Bring to a boil. Cover and simmer for 5 minutes. Ready to serve.

Submitted by: Karen LaValley