2 med. onions
5 tbsp. butter
6 chicken breasts, halved
Plain flour, salt & pepper
1 (1 lb.) can pineapple

Saute the onions in 1 tablespoon of butter in a fry pan until transparent. Put into the crockery pot.

Coat the chicken pieces with flour seasoned with salt and pepper.

Melt 2 tablespoons of the butter and brown the chicken on both sides. Put into the crockery pot.

Pour the juice from the pineapple over the chicken. Cover and cook on the low setting for 4 hours.

Melt the remaining butter and saute the pineapple slices until golden brown. Serve the chicken on top of rice and with pineapple slices and parsley. Serves 6.