Drain juice from crushed pineapple in separate container and save juice. Start cooking rice. Put oil in frying pan. Heat over medium heat then add Chicken and turn frequently until cooked and browned on outside. Turn heat to high when chicken starts to sizzle. Add juice in small amounts into the pan and keep turning chicken until a brown coating is on chicken. Remove chicken from pan and put on a bed of rice. Add crushed pineapple to pan while heat is still on high stirring frequently until pineapple browns. Remove from pan and spoon over chicken. Serves 4.
Note really good if you use chicken that is marinated in pineapple juice and teriyaki sauce over night before you cook it. Make sure to marinate in the refrigerator.
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