1 lg. chicken, cut up
1/2 c. vegetable shortening
1/2 c. butter
1 (10 oz.) bottle LaChoy Sweet and Sour sauce
1 can pineapple chunks
1 c. instant rice, dry
2-3 c. flour (self-rising)
Salt and pepper
Onion salt and garlic salt
1 lg. green pepper, chunked
1 c. water

Put shortening in 9x13 inch baking pan; place in oven at 375-400 degrees. Put cut up chicken in a bowl with 1 cup water. Add flour to top and start rolling chicken, adding more flour as needed. Place chicken in hot shortening; mix flour with remaining water. Add to top of chicken in large crumbs. Season with salt and pepper, onion salt and garlic salt.

Dab top of chicken with butter and bake 30 minutes. Turn chicken; bake for 30 minutes more. Turn chicken; add 3/4 pineapple, 3/4 green pepper, and 1/2 bottle of sweet and sour sauce. Bake for 15-20 minutes.

While chicken finishes, bring water, remaining pineapple, and pepper and 2 tablespoons sweet and sour sauce to a boil. Add rice; remove from heat. Cover for 5 minutes. Put rice on a platter; top with chicken and serve warm.