Honolulu Chicken

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2 1⁄2 hours 8 Servings Print RecipeEmail Recipe


2largefryers (cut up)
2cupcalifornia burgundy (or claret)
1⁄2cupsoy sauce
1teaspoonground ginger
1teaspoonorange rind (grated - fresh or dried)
8 1⁄2ouncepineapple slices
  crushed garlic or garlic salt (to taste)


Place chicken, skin side down, in oven pan (about 16 x 11 x 2-1/2 inches). Prepare marinade of wine and all other ingredients including syrup from pineapple slices. (Keep slices for garnishing.) Pour marinade over chickens. Leave several hours or overnight in refrigerator. Bake 1-1/2 to 2 hours or just until tender in moderate oven (350F), turning pieces after one hour. About 15 minutes before serving, put quartered pineapple slices into the baking dish; use later for garnishing; add sprig of parsley on plate. This is also excellent for serving cold because the marinade jells.

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