Ingredients

• 4 pound whole roasting chicken
• 2/3 cups parboiled rice, uncooked
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1/2 cup green bell pepper, chopped
• 2 scallions, chopped
• 1 cup pineapple chunks, drained
• 1/4 cup pineapple juice

Preparation

1. Preheat oven to 350° F.
2. Rinse chicken and remove giblets from inside cavity. Pat dry with paper towel and rub chicken with oil.
3. In a medium bowl combine rice, Worcestershire sauce, olive oil, black pepper, bell pepper, scallions, pineapple and pineapple juice. Spoon mixture into cavity of chicken to stuff.
4. Place chicken breast side up in a roasting pan or Dutch oven. Cook uncovered for  1-1/2 hours or until internal temperature reaches 180-185° F. Rice stuffing should reach at least 165° F. Let chicken rest 10-15 minutes.
5. Spoon rice stuffing from chicken cavity and place on a serving platter. Portion half of the chicken into 2 ounce portions and serve.
6. Refrigerate or freeze remaining chicken. 

Helpful hints

• Analysis includes only half the cooked chicken. The recipe makes six 2-ounce portions plus additional 12 ounces chicken after removing skin and bones.
• Try our Chicken Lettuce Wraps, Cool ‘n’ Crunchy Chicken Salad recipes for the leftover chicken.
• If higher calories and carbohydrate desired cook extra rice to serve with chicken.