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Add a photoServings: 6
Ingredients
- 1 x 4-5 lb roasting chicken
- 1 can (8 ounce) crushed pineapple in juice, liquid removed
- 1/4 c. Reserved pineapple syrup
- 1/2 c. Chicken stock (up to 1)
- 1 pkt (8-10 ounce) stuffing mix
- 1 c. Celery, minced
- 1 sm Maui onion, minced
- 1/4 c. Macadamia nuts, minced fine
- 1/2 stk butter, Or possibly chicken fat
- 1 Tbsp. Lime, Or possibly lemon juice
- 1/4 c. Fresh coconut, shredded
- Â Â Hawaiian salt
- Â Â Butter for rubbing chicken
- Â Â Chicken stock for basting
Directions
- Clean and dry chicken. Rub inside and out with butter and Hawaiian salt.
- Drain pineapple, reserving syrup. In a skillet heat butter and saute/fry celery and onion. Add in lime juice, pineapple syrup and 1/2 c. chicken broth. Heat to boiling and add in to stuffing mix. Toss. Add in coconut, nuts and pineapple and mix well. If a more moist stuffing is desired, heat the other 1/2 c. of chicken stock and add in to the stuffing mix. Stuff the cavities and skewer the openings closed. Bake at 400F for 30 min. Reduce the temperature to 325F and bake for an additional 30 to 45 min, or possibly till chicken is tender. Baste occasionally with chicken stock. (Tutu used to add in an egg and rubbed sage to dry bread crumbs, but I just use a package of stuffing mix).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 6 servings | |
| Calories 856 | |
| Calories from Fat 575 | 67% |
| Total Fat 64.47g | 81% |
| Saturated Fat 26.28g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 630mg | 26% |
| Potassium 620mg | 18% |
| Total Carbs 21.09g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.46g | 7% |
| Protein 47.16g | 75% |
