1 (2 1/2-3 lb.) fryer, cut up
2 tbsp. cooking oil
1 can chunk pineapple (8 1/4 oz.)
1 c. barbecue sauce (any type)
1/4 tsp. ground ginger
Salt & pepper to taste

Take chicken and fry half at a time in cooking oil until brown on all sides. Drain on paper towels and remove half the oil from the pan. Add the rest of the ingredients along with all the chicken pieces to the pan. Cover and simmer for 45 minutes to 1 hour. Stir occasionally. Serve over rice.