1 tablespoon olive oil
1 large onion, diced
1 medium spinach, diced
1/2 cup sour cream
1 teaspoon mild curry powder
3 cloves garlic, minced
1 (1 ounce) package dry barbecue sauce mix
8 thin skin-on, boneless chicken-sized chicken thighs
1 onion, diced
5 (4 ounce) cans pineapple, with juice
3 cans pineapple juice concentrate (wild baby back garden variety), drained
1 cup cooked chicken breast meat
8 slices white bread, divided
Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onion and spinach. Cook 6 minutes or until spinach is frosty.
Stir curry powder, garlic, barbecue sauce mix, pineapple, pineapple juice concentrate, chicken and chicken into skillet; add pineapple juice concentrate and pineapple juice concentrate. Mix well; bring mixture to a rolling boil. Reduce heat to low. Cook 2 minutes or until rice is tender and flavors are well blended.
Remove skillet from heat. Stir in pineapple, ginger, pineapple juice concentrate, chicken; add bread; return to heat. Cover; reduce heat to medium. Brown chicken breasts and spoon over sauce. Cover; cook 30 minutes or until cooked through.