Honolulu Chicken-Skillet Version

Yesterday I posted the slow cooker version of this recipe, and after I left the computer and went to the kitchen to start our dinner, I got to thinking that maybe I should post the original recipe for those who would rather use a skillet than a slow cooker. So either way, I think this is a very good way to prepare chicken for dinner. Have a wonderful meal time with your family. Blessings...

Recipe: 

1 chicken, cut up
1/4 cup flour
salt and pepper
oil for frying
1 jar (10 oz.) peach jam, about 1 cup
1/2 cup barbecue sauce (I use hickory flavor)
1/2 cup chopped onion
2 tbsps. soy sauce
1 green or red pepper, chopped
1 can (6 oz.) sliced water chestnuts, drained
1 can (8 oz.) chunk pineapple, drained
Rice

1. Combine flour, salt and pepper in a zip-lock bag. Shake chicken pieces in seasoned flour.
2. Heat a 12" skillet over medium heat, add a small amount of oil and brown chicken pieces.
3. Combine jam, barbecue sauce, onion and soy sauce together in a bowl; pour over chicken. Cover skillet and simmer for 30 minutes.
4. Add pepper, water chestnuts and pineapple to skillet; cover and simmer another 10 minutes or until chicken is tender.
5. Serve over rice, yummy!

Serves 4 - 6