This is one of my favorite chicken recipes because the sauce is so delish and sweetened with raisins and pineapple juice. For two, just cut the amount of chicken and rice in half, but I like to make all of the sauce so we can really enjoy it. My personal preference as a side dish: artichokes with garlic butter for dipping.
Season chicken with salt. Coat with flour. Heat oil in non-stick skillet, brown chicken 10 minutes on each side. Remove from pan. Add garlic to pan, cook, stirring one minute. Stir in pineapple juice, chili powder, brown sugar, salt, cinnemon, onions and raisins. Bring to a boil; reduce heat. Add chicken. Cover and cook 10 minutes or until chicken is cooked through. Serve over rice.