Malihini Roast Chicken
1 3 1/2-4 lb roasting chicken
4 tsp butter
1/2 tsp salt
Pineapple Stuffing
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
Basting Sauce
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
Fruit Skewers
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.
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