4 scallions
4 tablespoons butter, divided
4 chicken breast halves
Flour seasoned with salt and pepper
1 (14 ounce) can sliced pineapple
1 avocado
Hot buttered rice

Chop onions using only 1 inch of green tops. Saut?in 1 tablespoon butter until glazed. Transfer to crockpot.

Coat chicken breasts in seasoned flour. Saut?in 2 tablespoons butter until brown on both sides. Transfer to crockpot.

Drain pineapple. Pour juice over chicken. Cover and cook on LOW 3 to 4 hours or on HIGH for 1 1/2 to 2 hours or until breasts are tender.

Saut?pineapple slices in 1 tablespoon butter until golden. Place on heated platter. Top each with a chicken breast.

Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast. Serve pan drippings over rice.

Makes 4 servings.