1 (4 pound) whole chicken, thinly sliced
2 tablespoons vegetable oil
1 (6 ounce) can crushed pineapple juice
1 cup butter
1 cup white sugar
1 tablespoon molasses
1 teaspoon baking soda
4 cups all-purpose flour
Ladle chicken into large bowl, then coat with oil and pineapple juice. Heat 1/2 cup margarine in a large skillet over medium heat. Cook chicken in oil until golden brown, about 5 minutes. Remove from oil; drain on paper towels. Place chicken in a dish or bowl. Heat remaining 2 tablespoons margarine in skillet over medium heat.
Melt butter and sugar, stirring constantly until heat is barely visible. Stir Molasses into creamed chicken; pour over chicken. Pour flour over creamed chicken mixture; stir gently. Cool slightly.