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Hawaiian Layered Chicken

Source of Recipe


Heirlooms & Antidotes: A Cookbook






List of Ingredients



• 8 skinless, boneless chicken breast halves
  
• 1-1/2 cups quick-cooking rice, uncooked
  
• 1 (3-1/2-oz.) can shredded coconut
  
• 1 (20-oz.) can pineapple chunks, drained (reserve juice)
  
• 3/4 cup water
  
• 2 tsp fresh lemon juice
  
• 4 Tbsp orange marmalade
  
• 4 Tbsp butter, melted
  
• 4 Tbsp soy sauce
  
• 2-1/2 tsp ground ginger
  






Instructions



1. Preheat oven to 350 degrees (F). Cut chicken into 1-inch cubes.
   
   
2. Place half of chicken in bottom of large shallow baking dish. Layer rice on top of chicken, then arrange remaining chicken on rice. Add a layer of coconut, then a layer of pineapple chunks. Dot marmalade in spaces between chunks of pineapple. Mix water, lemon juice and reserved pineapple juice; pour over layers. Pour melted butter and soy sauce over all. Sprinkle ginger on top.
   
   
3. Bake, covered, for 30 to 40 minutes or until chicken and rice are done. Remove cover during last 5 minutes of baking for browning.
   
   Serves 6 to 8