A little, slightly Asian -inspired, chicken dish. The pineapple added a sweetness to the dish.

Sorry, but I can't really give cooking time on this one, because I was working on the yard and conversing with the neighbor between checking the dish. So, I was unable to keep the temp steady and have the dish ready on time. Raise temp to cook, lower temp to cook rice right, add water and raise temp because chicken needs more time, add water and lower temp until it is time to serve. Yikes! Oh well.


Ingredients:
- Four pieces chicken (I used thighs [dark meat] but would certainly be good with breast meat [white meat and can get it boneless!])
- 1 can Golden mushroom soup (condensed)
- 1 can pineapple (sliced or chunks)
- rice (15 minute or long cook-time, as opposed to instant)
- ginger (powder [I used], or fresh grated if you are able)
- soy sauce
- salt
- pepper
- garlic powder


Season chicken with salt, pepper, garlic powder. Add can of mushroom soup and between 1 1/2 and 2 cups water. Add can of pineapple and most of (if not all of) juice. Add soy sauce (2 or 3 tbsp) and ginger (to taste, as not everyone agrees here). Let cook, covered, for 30 minutes, give or take, at 325F (or 'round about there).

Add 2 cups rice. Stir. Let cook, covered until rice is tender but separate and chicken is cooked thoroughly. You may find that one is cooking faster than the other (most certainly the rice is faster). If so, add water and stir rice to slow rice cooking rate.

Serves four. Will almost certainly be leftover rice as well, as this is quite a lot of rice.
Would suggest having a side item, something of the green veggie variety. Although it does go well with corn and a biscuit, as I found out.

Enjoy!