On good faith for the three comments I have received so far, (that makes you number 2, Courtney) I will post a most delicious recipe.
Tangy Hawaiian Chicken
Chicken and Sauce:
1 (8 ounce) can crushed pineapple with juice
1 cup soy sauce
1 teaspoon onion powder
1/4 cup lemon juice
2 tablespoons barbeque sauce
1/2 teaspoon curry powder
Pieces of any ornery chicken
salt and pepper to taste
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup uncooked white rice
2 cups water
Place all "Chicken and Sauce" ingredients in a large shallow pan. Cover and cook on low for a couple hours. (It should bubble a bit).
Place all "Rice" ingredients in medium saucepan and bring to a boil, then turn down and simmer for 20 minutes.
I cut the chicken off the bones and chopped it into 1 inch square pieces and put it back in the sauce to serve. (I don't like bones on my plate, I think it is morbid).
For those of you who have been reading lately, you may be wondering about the origin of the chicken used in this recipe. Your suspicions are confirmed.
And thus, Cornelius met a delicous end.