4 chicken breasts, cooked
1 tsp. salt
1 1/2 c. quick-cooking rice, uncooked
1 (3 1/2 oz.) can shredded coconut
1 (20 oz.) can pineapple chunks, reserve juice
3/4 c. water
2 tsp. lemon juice
4 tbsp. orange marmalade
4 tbsp. butter, melted
4 tbsp. soy sauce
2 1/2 tsp. ground ginger

Remove bones and skin and cut chicken into 1 inch cubes. Place 1/2 of chicken in bottom of large shallow dish. Arrange rice on top of chicken, then remaining chicken, layer coconut then pineapple. Dot marmalade between spaces of pineapple. Mix water, lemon, and pineapple juice. Pour mixture over all of dish. Pour melted butter over dish. Then pour soy sauce. Sprinkle ginger over top. Bake covered for 40 minutes at 350 degrees. Remove cover last 5 minutes of baking for browning.