Malihini Roast Chicken
1 3 1/2-4 lb roasting chicken
4 tsp butter
1/2 tsp salt
1 13 1/4 oz can pineapple tidbits -- syrup reserved
1 c cooked rice
1/2 c small cooked shrimp
1/3 c sliced fresh mushrooms
1 1/2 tbsp chopped green bell pepper
1 1/2 tbsp chopped green onions
1 tbsp chopped parsley
2 tbsp melted butter
1 tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
1/4 tsp turmeric
reserved pineapple syrup
1/2 c soy sauce
1/4 c melted butter
1 clove garlic -- crushed
1/2 tsp ground ginger
1/4 tsp thyme
1/4 tsp marjoram
remaining pineapple tidbits
1 med banana -- sliced
8 mandarin orange sections
8 1/2-slices from 1 kiwi
Rub body cavity of chicken with 1 tsp butter and sprinkle with 1 tsp salt. Stuff
with Pineapple Stuffing. Skewer the opening, truss and tie the legs. Rub skin
with remaining butter. Place chicken in roasting pan breast side up.
Roast in a hot oven (425F) for 15 min. Reset thermostat to
350F for remainder of roasting time, about 1 to 1 1/4 hrs longer. Baste often
with Basting Sauce. Halfway through cooking, turn chicken over for 20 min.
Sprinkle with remaining 1/8 tsp salt. Turn chicken breast side up for remaining
cooking. Serve with Fruit Skewers.
PINEAPPLE STUFFING: Drain pineapple tidbits, reserving syrup. Combine 1/2 the
tidbits with cooked rice, small cooked shrimp, mushrooms, green pepper & green
onion, and parsley. Add 2 tbl syrup from pineapple and melted butter. Add soy
sauce, salt, pepper and turmeric.
BASTING SAUCE: Combine remaining syrup from pineapple with soy sauce, melted
butter, garlic, ground ginger, thyme, and marjoram.
FRUIT SKEWERS: Arrange remaining pineapple tidbits alternately with slices of
banana, orange sections and kiwi 1/2-slices on 8 (6") bamboo skewers.