Pine Chicken Holiday
  • ½ tsp salt
  • ⅛ tsp pepper, black
  • 1¼ kg chicken, whole
  • 2 tsp cornstarch
  • reserved pineapple syrup
  • 1 tsp ginger, grated
  • 1 Tbsp garlic, minced
  • ¼ cup soy sauce
  • ¼ tsp pepper, black
  • ½ tsp salt
  • 2 Tbsp butter
  • 1 white onion, chopped
  • ¼ cup chopped celery
  • 5 wheat bread, cut into cubes
  • 1 (200g) pouche DEL MONTE Pineapple Tidbits, drained, reserve syrup
  • ¼ cup raisins
  1. Combine ingredients for marinade. Marinate the chicken for 1 hour in the refrigerator, making sure some of the marinade go inside the cavity. Drain, reserve marinade.
  2. Filling: Sauté onion and celery in butter. Add bread, stir to toast slightly. Combine with remaining ingredients. Season with salt and pepper. Mix well.
  3. Stuff chicken with filling. Place directly on roasting rack of turbo broiler. Broil at 375°F for 1 hour or until cooked, turning chicken after 30 minutes. Let stand for 10 minutes before slicing. Reserve drippings for gravy.
  4. Gravy: Combine cornstarch, reserved marinade and drippings. Simmer while stirring until just thickened. Serve with chicken.
Recipe by The Peach Kitchen at