Pineapple Ginger Chicken

• 1 (2 1/2 to 3 lb.) broiler-fryer, cut up
• salt and pepper
• 1/4 c. Parkay margarine
• 2/3 c. Kraft regular barbecue sauce
• 4 tsp. flour
• 1 (19 oz.) can Dole chunk pineapple in juice (undrained)
• 2 Tbsp. liquid honey
• 1 Tbsp. chopped candied ginger
• dash of pepper sauce
• hot cooked rice
• parsley, chopped

1. Season chicken with salt and pepper; brown in margarine. Drain off excess fat.
2. Gradually add flour to barbecue sauce, mixing until well blended.
3. Drain pineapple, reserving juice.
4. Add juice, honey, ginger and pepper sauce to barbecue sauce mixture. Pour over chicken.
5. Cover and simmer 30 minutes.
6. Add pineapple. Simmer uncovered 10 minutes or until tender.
7. Arrange chicken and pineapple on rice.
8. Serve with sauce; sprinkle with chopped parsley.
9. Makes 4 to 6 servings.

salt, parkay margarine, kraft regular barbecue sauce, flour, pineapple, liquid honey, candied ginger, pepper sauce, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270355 (may not work)