2 1/2 pounds frying chicken pieces
1/2 cup seasoned all-purpose flour
1/4 cup margarine or butter
1 can (8 1/4 ounces) pineapple chunks in syrup
2 tablespoons brown sugar
1 tablespoon vinegar
1 1/4 cups water
1/2 teaspoon salt
1 1/2 cups Original Minute Rice
1 scallion, sliced


Coat chicken with seasoned flour. Brown chicken well in hot margarine 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 or until heated through. Move chicken to side of skillet.

Add pineapple, water and salt. Bring to full boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with scallion.

Makes 4 servings

This recipe created by Kraft Foods.