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Hawaiian Chicken

8 skinless boneless chicken breast halves
1 can of pineapple chunks plus the juice
1 can of shredded coconut
4 tablespoons orange marmalade
1½ cups of quick-cook rice
¾ cup of water
2 teaspoons lemon juice
2 teaspoons ground ginger
2 oz butter
4 tablespoons soy sauce

First cut the chicken into 1 inch cubes, and preheat the oven to 350°F.

Then arrange half of the cubed chicken on the bottom of a large but shallow baking dish. Then on top of the chicken arrange a layer of rice, followed by a layer of the remaining cubed chicken, followed by a layer of coconut.

Now, retaining the juice, drain the pineapple chunks and arrange them in a layer on top of the coconut, then pop a spot of marmalade in the gaps between the pineapple.

Next, in a bowl mix together the water, the pineapple juice and the lemon juice and pour this over the layers.

After this melt the butter in a saucepan over a low heat and add the soy sauce; then pour this over everything in the baking dish and sprinkle with ginger.

Finally, removing the cover for the last five minutes or so, cover and bake for about 40 minutes or until the chicken and rice are cooked.

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