Sprinkle chicken with salt and pepper, place flour in paper bag and shake chicken to coat well. Shake off the excess. Put salad oil in large shallow dish (big enough to lay chicken flat in a single layer). Turn chicken in oil until completely coated. Place in single layer, skin side down. Bake 30 minutes in hot oven, 400 degrees F. Turn.
Cut half the pineapple into bite-size bits, leaving the rest in half slices. Combine pineapple, syrup, onion, water and brown sugar, add a dash of salt and pour over and around the chicken. Sprinkle with almonds. Bake 45 minutes longer, basting with the sauce occasionally. Serve with fluffy hot rice.
By Robin from Washington, IA
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