Chicken stuffed with pineapple and mushrooms

1. Stage

Mix salt, pepper, minced garlic, grated ginger root and lemon juice.

2. Stage

Wash the chicken carcass and dry it with a paper towel. Rub the mixture on the outside and inside of the chicken, put it in a bag and leave it in the cold for 20-30 minutes to marinate.

3. Stage

While the chicken is marinating, cut the pineapple into small 2x2 pieces (I cut it larger this time and the entire filling did not fit in the chicken). Wash the champignons and cut them into the same pieces as the pineapple. Stir to mix.

4. Stage

Stuff the chicken with the pineapple-mushroom mixture

5. Stage

... and close the belly with toothpicks or stitch it up. Place in a baking dish greased with sunflower oil and put in the oven at 200C for 45-50 minutes. Periodically sprinkle with pineapple syrup.

6. Stage

While the chicken is cooking, pick up the drooling, current from the smell, boil the rice until tender. Shred the cheese on a coarse grater.

7. Stage

Take the finished chicken out of the oven, remove the toothpicks (or strings). Use a spoon to remove the filling from the belly...

8. Stage

... and add it to the cooked rice. Stir gently, gradually adding the cheese.

9. Stage

In a large deep dish, put rice with mushrooms and pineapples, and cover with the baked chicken. Sprinkle with the meat juice formed in the process of baking and sprinkle a little cheese. I served it in portions, each on a plate.