Pineapple Stuffed Chicken

Glam up your main course with this  tender roasted and yummy Pineapple Stuffed Chicken, made juicier with DEL MONTE Pineapple Chunks

WHAT YOU WILL NEED:

1 pc (1250 g) whole dressed chicken, drained

Stuffing:
2 tbsp (30 g) butter
2 pc (60 g) bread slices, cut into cubes
2 cloves (10 g) garlic, minced
2 stalks (70 g) celery, diced
1 can (234 g) DEL MONTE Pineapple Chunks, drained, reserve syrup
1 pc (194 g) green apple, pared and diced
3 tbsp (39 g) raisins

Marinade:
2 packs (36 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
sauce
1 can (234 g) DEL MONTE Crushed Pineapple
(200 g) juice of 1 orange
1 tsp (4 g) ginger, grated
1 tsp (7 g) honey
2 tsp (4.8 g) cornstarch

HERE'S HOW:

1. PREHEAT oven to 375ºF.
2. MARINATE chicken, including inside cavity, for 1 hour in the refrigerator.
3. SAUTé bread cubes in butter until toasted. Add garlic and celery. Cook for 2 more minutes. Remove from flame and combine with apple, DEL MONTE Pineapple Chunks and raisins. Stuff chicken with mixture. Truss chicken to keep its shape.
4. PLACE on wire rack of roasting pan and bake for 1 hour and 20 minutes. Brush with butter on the last 5 minutes of baking. Reserve drippings.
5. COMBINE drippings with sauce ingredients. Simmer until thickened. Serve with chicken.