1/2 cup chopped onion
1 can (8 1/2 oz) pineapple tidbits, drained
3 tbsp butter or margarine
2 cans (10 1/2 oz each) chicken a la king
1 can (4 1/2 oz) shrimp, rinsed and drained
2 tbsp. lemon juice
3 to 4 cups hot cooked rice
Crumbled crisply fried bacon

In large skillet, cook and stir onion and pineapple in butter until onion is tender. Stir in chicken a la king, shrimp and lemon juice; heat through. Serve on rice, sprinkle with bacon.

4 to 6 servings