So often we start dinner with deciding what meat dish we are going to serve, and then we work around to planning out the vegetables and other side dishes to serve with them.  While this recipe uses a fresh pineapple in it’s preparation, you are also using a fresh young chicken, so everyone should be happy with getting to chose which piece they want.  Add some cooked rice, and you have a nice and complete meal that tastes like you went out for dinner.

1 fresh medium sized Pineapple
2 to 2 1/2 lb. fresh Young Chicken
1/3 C. Flour
1/4 lb. Butter
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. shredded Coconut
2 tsp. Fresh Ginger, minced fine
1 oz. Soy Sauce
1 C. Chicken Broth
1/2 C. Rice

Cut pineapple in half, and dig out the fruit from the shell. Reserve the both. Cut chicken into four parts. Coat the chicken with flour seasoned with salt and pepper. Fry the chicken in butter, taking care not to overcook. Drain off the butter, and put the chicken in a greased oven-proof casserole. Grate the pineapple pulp over the chicken, sprinkle the coconut and a dash of dry mustard over the top, add the fresh minced ginger, soy sauce, and additional salt to taste, if desired. Pout the chicken broth over all, and bake in a 350 degree oven until chicken is tender, about 25 minutes.
While the chicken is baking, prepare the rice. When chicken is done line the pineapple halves with a bed of steamed rice, and arrange the chicken and sauce on the top. Serve immediately. Makes 2 servings.

TAGS | chicken

(No Ratings Yet)

 Loading ...