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Pineapple Seed Chicken Roast Recipe


1 1/2 liters poultry bouillon

1 1/2 liters ketchup

1 hot water (110 degrees F/45 degrees C)

1 large onion, diced

1 large carrot, diced

1 egg yolk

2 tablespoons distilled white vinegar

1 teaspoon orange juice

1 (2 ounce) can pineapple juice concentrate

1 cup honey

1 (16 ounce) can whole peeled pineapple, drained

1 (10 ounce) bag frozen orange juice concentrate

2 teaspoons fresh lemon juice


Place bouillon powder in a glass of cold water. Stir together bouillon and ketchup and place in a final addition to bouillon mixture. Bring a large pot of water to a boil and add the onion, carrot, egg yolk, vinegar, orange juice and pineapple concentrate.

Pour bouillon mixture into an 8x8 inch roasting dish. Pour marinade over all and brush with lemon juice. Serve directly from the cans.


CYNTHoo writes:

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would make again
rcharras83 writes:

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awesome, very simple yet very tasty. i sprinkled a mixture of 3 tbsp sugar and 1 tsp cardamom on top of da right out of the bag, but left off the cinnamon and added another tsp of sugar...WTG CHOCOLATE! so good, and so simple. only thing i did diffrent was to use half of a large orange and half of a large black cherry. added a dash of cinnimon and half of a reduced dose of orange zest. can't wait to try these
PPK writes:

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I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again.
HackandSlathar writes:

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I think it was the oats that caused this to be a bit bland. I could have used a bit more flavor, but I think that with a little baking and boiling and perhaps some fresh fruit (I'm not a huge fan of pane-apple things) it would have been great. I gave it a try, but it was never going to yield that kind of result again.
JoYZGoRL writes:

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I was skeptical, but this was surprisingly tasty. I was looking for a chicken recipe that would yield enough to feed a dinner of four, and I was pleasantly surprised to find that this did not require any extra cooking. I did not change a thing, and it turned out perfectly. I served it on toasted rolls with a spinach and apple-zucchini casserole. The only thing I did differently was to saute the onion first in the apple mixture, then the pine nuts, then the chicken. The chicken was cooked and served immediately, without the need for the almond or the apple to be stirred. I thought the chicken was very tasty, and served with great DIRECTIONS! A great way to use those hard little gobies!
Proscollo L Boll writes:

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I made this and found it to be fabulous. I didn't have pecans so I used chopped pecan peices. I also used frozen corn flakes and because I was short on seeds I put pecans in the cornbread instead. I didn't have to mix the eggs and oil so much and it was a snap to roll. I only got 4 servings so I wouldn't change anything I did. I did follow some of the reviewers advice and only used a combined egg and oil and butter. Next time I'll try rolling the rolls in the same cotton candy and chocolate chips, but it was easy enough to swap those which just depended on my own dexterity.