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Wipe chicken pieces with damp cloth and coat with seasoned flour. Heat oil in frying pan and fry pieces till golden but not cooked through. Set aside.
Drain off oil, leaving 1 tablespoon of oil in pan. Reduce heat and sauté capsicum for 1 minute. Add rice, cook, stirring for 2 minutes, add pineapple pieces, reserving ½ cup of the liquid, and the water. Bring to boil and cook for 2 minutes, stirring occasionally. Pour into warmed, rectangular ovenproof dish and top with chicken pieces. Cover (use foil if no lid to dish) and bake in a moderate oven, 180°C for 15 minutes. Remove cover and leave off.
Mix remaining pineapple liquid with ginger and brush some over the chicken and stir rice mixture with fork. Cook 20 minutes longer, brush with remaining liquid and pour rest over pineapple and rice. Bake for a further 10-20 minutes till chicken is crisp and tender and rice is cooked. If necessary during latter part of cooking, add a little water to dish to keep rice mixture moist.
Serve from dish at table. Serves 4.
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