1/3 cup flour
1 1/2 to 2 tsp ground ginger
1 tsp salt
1/4 tsp pepper
8 1/2 ounces pineapple rings
1 broiler or fryer chicken, cut up
1/4 cup butter or margarine
1/3 cup whole natural or blanched almonds
hot cooked rice

Mix flour with ginger, salt and popper. Drain syrup from pineapple into a shallow dish or pie plate. Dip chicken pieces into syrup, then into flour mixture; place in baking pan. Add remaining syrup and the margarine to pan. Bake at 400° F for 50 minutes, basting with pan juices now and then after first 20 minutes. Add almonds and pineapple rings to pan; continue baking 10 minutes longer, or until almonds are golden. Recipe makes 4 to 5 servings of Almond Ginger Chicken.