Baked Chicken with Rice Stuffing

I've been busy adding great new recipes
to this list of the greatest recipes
of all time, this is one of them.

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
Preheat oven to 350 degrees F.
Rinse chicken and remove
giblets from inside cavity.
Pat dry with paper towel
and rub chicken with olive oil.
In a medium bowl combine rice,
Worcestershire sauce, olive oil,
black pepper, bell pepper, scallions,
pineapple and pineapple juice.
Spoon mixture into the
cavity of chicken to stuff.
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.
Spoon rice stuffing from chicken cavity
and place on a serving platter.
Cut chicken into pieces,
add to a platter and serve.