2 tbsp. oil
2 1/2-3 lbs. chicken serving pieces, boneless
1 env. Lipton onion soup mix
1 (8 oz.) can pineapple chunks, juice drained (reserved)
1 green pepper
2 tbsp. all-purpose flour

In large skillet, heat oil and brown chicken; drain. Add Lipton onion soup mix and reserved juice blended with enough water to equal 2 cups. Bring to a boil, then simmer covered, stirring occasionally, 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm.

Into skillet, add pineapple, green pepper and flour blended with 1/4 cup water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes; pour over chicken. Serve with rice.