Pineapple Glazed Chicken Recipe
Are you looking for Pineapple Glazed Chicken recipe? A lip-smacking Main Dish, this Pineapple Glazed Chicken completes your spread. One trial wont be enough for this Pineapple Glazed Chicken recipe, I am sure you will be making it again!.
Ingredients
3 lb chicken with giblets
STUFFING
1 large onion
6 tablespoons butter
6 slices day-old white bread
1/3 cup walnut halves
4 canned pineapple rings
1/3 cup seedless raisins
1/2 teaspoon grated lemon rind
salt and pepper
6 tablespoons pineapple syrup from can
Directions
Remove the giblets from the chicken.
Keep the liver for pate or an omelet.
Cook the remaining giblets in water to make stock.
To make the stuffing, chop the onion finely .
Melt half the butter in a pan and cook the onion over low heat for 5 minutes until soft and golden.
Discard the crusts and make the bread into crumbs .
Put into a bowl with the onion.
Chop the walnuts finely and put into the bowl.
Chop the pineapple coarsely and add to the bowl.
Stir in the raisins, lemon rind, salt and pepper.
Moisten with 2 tablespoons pineapple syrup and use to stuff the bird.
Put the chicken in a roasting pan and spread with the re- maining butter.
Roast at 350°F for 1 hour.
Pour on the remaining syrup and continue cooking for 15 minutes.
Baste with the pan juices and continue cooking for 15 minutes, then lift the chicken on to a serving platter.
Add 2/3 cup giblet stock to the pan juices, heat and serve separately as gravy.
Keep the liver for pate or an omelet.
Cook the remaining giblets in water to make stock.
To make the stuffing, chop the onion finely .
Melt half the butter in a pan and cook the onion over low heat for 5 minutes until soft and golden.
Discard the crusts and make the bread into crumbs .
Put into a bowl with the onion.
Chop the walnuts finely and put into the bowl.
Chop the pineapple coarsely and add to the bowl.
Stir in the raisins, lemon rind, salt and pepper.
Moisten with 2 tablespoons pineapple syrup and use to stuff the bird.
Put the chicken in a roasting pan and spread with the re- maining butter.
Roast at 350°F for 1 hour.
Pour on the remaining syrup and continue cooking for 15 minutes.
Baste with the pan juices and continue cooking for 15 minutes, then lift the chicken on to a serving platter.
Add 2/3 cup giblet stock to the pan juices, heat and serve separately as gravy.
