Pineapple Chicken

500g chicken pieces

½ cup flour seasoned with salt and pepper

1 TBSP butter or oil

1 large onion, sliced

1 green capsicum, diced

1 can tomato soup

1 can pineapple pieces

¾ cup water

1 tsp chicken stock

Coat chicken pieces in flour mixture and shake off excess. Heat butter in frying pan and fry chicken until browned. Add onion and capsicum and fry until softened.

Add tomato soup, undrained pineapple, water and stock. Bring to boil, then cover and reduce heat and simmer for 30 minutes.

Alternatively, pour chicken, capsicum and onion mixture into baking dish. Mix together the soup, undrained pineapple, water and stock and add to dish. Bake in a preheated 180C oven for 45mins or until chicken is cooked through.

Serve with rice.