Instructions: 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.

This recipe yields 4 servings.

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