your favorites. Frank likes it a lot. Besides tasting
delicious, it's also quite versatile. Once when I was
making it, I happened to have leftovers of both chicken and
rice, so I substituted them for the first two ingredients
in this recipe. I also omitted the water and pineapple
juice. If you make this substitution in the recipe, you
won't need to bake it, but instead only keep it in the oven
long enough to heat it through. It's not quite as delicious
as the original, but it's still very good. By the way, the
layered arrangement of this dish is typically Hawaiian;
don't stir or mix the ingredients.
8 skinless, boneless chicken breast halves
1-1/2 cups quick-cooking rice, uncooked
1 can (3-1/2-ounces) shredded coconut
1 can (20 ounces) pineapple chunks, drained...reserve juice
3/4 cup water
2 teaspoons fresh lemon juice
4 tablespoons orange marmalade
4 tablespoons butter or margarine, melted
4 tablespoons soy sauce
2-1/2 teaspoons ground ginger
Preheat oven to 350oF. Cut chicken into 1-inch cubes.
Place half of chicken in bottom of large shallow baking
dish. Arrange rice in layer on top of chicken, then
remaining chicken in layer. Add layer of coconut; then
layer of pineapple chunks. Dot marmalade in spaces between
chunks of pineapple. Mix water, lemon juice and pineapple
juice; pour over layers. Pour melted butter or margarine
and soy sauce over all. Sprinkle ginger on top. Bake,
covered, for 40 minutes or until chicken and rice are done.