4 frying chicken halves
3 tbsp flour
1 tsp ground ginger
1 tsp salt
1/2 cup shortening (part margarine)
1/2 cup chopped green onion
toasted coconut rice
1 cup fresh mushrooms
8-1/2 ounces pineapple slices
1/2 cup canned papaya juice or 1/2 cup orange juice
10-1/2 ounce can beef consomme soup
1 tbsp soy sauce

Dredge chicken halves in flour mixed with ginger and salt. Brown well in heated shortening in large skillet. Drain off fat into a Pyrex cup; measure 1/4 cup into small pan and add onion and mushrooms. Saute until onion is soft. Add to browned chicken along with syrup from pineapple, papaya juice, beef consomme and soy sauce. Bring to a boil. Cover and cook over low heat 1/2-hour. Add drained pineapple slices to pan sauce. Cover and continue cooking until chicken is tender – about 15 minutes longer. Serve with toasted coconut rice. Recipe makes 4 servings of Tropical Chicken with Pineapple.