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Hawaiian Chicken Recipe
4 Skinless chicken breasts cut into one inch cubes
1 can (20 ounces) pineapple chunks (drained but keep the juice)
1 can (3½ ounces) shredded coconut
4 tablespoons orange marmalade
one and a half cups of uncooked quick-cook rice
¾ cup of water
2 teaspoons lemon juice
two and a half teaspoons ground ginger.
2 oz butter (melted)
4 tablespoons soy sauce
Preheat the oven to 350°F(180°C)
Put a layer of half the cubed chicken in a large shallow baking dish, follow this with a layer of rice, a layer of the remaining
cubed chicken, a layer of coconut and finally a layer of pineapple chunks. Now put a little marmalade between the pineapple.
Next mix together the water, pineapple juice and lemon juice and pour over the layers. In a small basin, stir together the
melted butter and soy sauce, then pour this over everything in the baking dish. Sprinkle with ginger. Cover and bake for approximately
forty minutes, or until the chicken and rice are cooked, removing the cover for the last five minutes of cooking.
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