Polynesian Chicken

• 2 1/2 pounds frying chicken pieces (I substitute four boneless skinless chicken breasts usually)
• 1/2 Cup seasoned all-purpose flour*
• 1/4 Cup butter or margarine
• 1 large can pineapple chunks in syrup
• 2 Tbsp. brown sugar
• 1 Tbsp. vinegar
• 1 1/4 Cups water
• 1/2 Tbsp. salt
• 1 1/2 Cups instant rice

1. Coat chicken with seasoned flour.
2. Brown chicken well in hot butter in large skillet.
3. Drain pineapple, reserving 1/4 cup syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken.
4. Turn chicken, skin side down if using frying pieces. 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.
5. Stir in rice.
6. Cover; remove from heat.
7. Let stand 5 minutes.
8. Fluff with fork.
9. Makes 4 servings.* Flour may be seasoned with 1/4 teaspoon each pepper and ground nutmeg, or 1/2 teaspoon paprika and 1/4 teaspoon ground ginger.

chicken, flour, butter, pineapple, brown sugar, vinegar, water, salt, instant rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85376 (may not work)