2 1/2 lbs. frying chicken pieces (1 whole chicken, cut up)
1/2 c. seasoned all-purpose flour
1/4 c. butter
1 (8 1/4 oz.) can pineapple chunks in syrup
2 tbsp. vinegar
1 1/4 c. water
1/2 tsp. salt
1 1/2 c. MINUTE rice

Coat chicken with seasoned flour. Brown chicken well in hot butter in large skillet. Drain pineapple, reserving 1/4 cup syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken. Turn chicken, skin side down. Reduce heat; cover and simmer until fork tender, about 20 minutes. Move chicken to side of skillet.

Add the pineapple, water and salt. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with scallions, but not necessary. Makes 4 servings.

NOTE: Flour may be seasoned with 1/4 teaspoon each pepper and ground nutmeg, or 1/2 teaspoon paprika and 1/4 teaspoon ground ginger. ( do this.)