1/2 teaspoon vegetable oil
1 small onion, cut into 3 wedges
1/2 teaspoon ground cumin
1/4 cup packed light brown mustard
1/4 cup white sugar
1 1/2 tablespoons garlic powder
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 package (12) vegetable platter
1 (13 ounce) can crushed pineapple, drained
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Saute onion, cumin, mustard and sugar in oil until transparent; mix all.
Meanwhile, heat the brown oil in a medium skillet over medium heat. Cook chicken in oil, turning constantly, until browned; mix with the brown mustard mixture.
Over low heat, combine flour, baking powder, salt, black pepper and oregano; stir together. Cook, stirring constantly, until all ingredients are well coated. Continue to stir until mixture is thickened.
Return chicken to pan. Add sugar, garlic powder, flour mixture and salt and pepper. Reduce heat to low. Cook until lightly browned, about 15 minutes.
In a large bowl, beat orange juice, pineapple juice, lemon juice and pineapple with juice (stirring wine and lemon zest together with pineapple mixture) until thoroughly blended. Stir in the diced pineapple, pineapple chunks, lemon juice and pineapple juice. Pour chicken mixture into skillet with apples and onions. Spoon over chicken platter and serve with rice and cucumber salad.