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Hawaiian Layered Chicken


  • 8 skinless, boneless chicken breast halves
  • 1 1/2 cups quick-cooking rice, uncooked
  • 1 (3 1/2 ounce) can shredded coconut
  • 1 (20 ounce) can 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


  1. Heat oven to 350 degrees F.
  2. Cut chicken into 1-inch cubes. Place half of chicken in bottom of large shallow baking dish.
  3. Layer rice on top of chicken, then arrange remaining chicken on rice.
  4. Add a layer of coconut; then a layer of pineapple chunks.
  5. Dot marmalade in spaces between chunks of pineapple.
  6. Mix water, lemon juice and pineapple juice: pour over layers.
  7. Pour melted butter or margarine and soy sauce over all.
  8. Sprinkle ginger on top.
  9. Bake, covered, for 30-40 minutes or until chicken and rice are done.
  10. Remove cover during last 5 minutes of baking to let brown.

Yield: 8 servings

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