|Roasting chicken||4 Pound (1, Oven Ready, 2 Kilograms)|
|Oil||1 Tablespoon (15 Milliliter)|
|Pineapple||1 Small, peeled, cored and sliced|
|Streaky bacon rashers||1⁄4 Pound, rinded (100 Grams, Slices)|
|Pineapple/1/2 large pineapple||1 Small, peeled, cored and diced|
|Chopped cashews||2 Tablespoon (30 Milliliter)|
|Raisins||2 Tablespoon (30 Milliliter)|
|Honey||1 Tablespoon (15 Milliliter)|
|Powdered cinnamon||1⁄2 Teaspoon (2.5 Milliliter)|
|Powdered ginger||1⁄2 Teaspoon (2.5 Milliliter)|
|Oil||3 Tablespoon (45 Milliliter)|
|Pineapple juice||4 Fluid Ounce (100 Milliliter, 0.5 Cup)|
|Made mustard||1 Teaspoon (5 Milliliter)|
|Soya sauce||1 Teaspoon (5 Milliliter)|
1 Season the chicken inside and out.
Preheat the oven to 190Â°C, 375Â°F, gas 5.
Mix the stuffing ingredients and place inside the chicken.
2 Place the chicken in a roasting pan and sprinkle with oil.
Cover with aluminium foil and roast in the preheated oven for 45 minutes.
Blend the glaze ingredients together.
Remove the foil and brush the chicken with the glaze.
Roast for another 45- 50 minutes, basting occasionally with the glaze, until the chicken is cooked and golden-brown.
3 Remove the chicken from the pan and keep warm.
Meanwhile, fry the sliced pineapple in the pan juices until golden.
Heat the grill (broiler) and halve each rasher (slice) of bacon.
Roll up and grill (broil) until cooked and crisp.
4 Serve the chicken on an attractive plate surrounded by the fried pineapple and bacon rolls and garnished with parsley.
Strain the pan juices and serve as a gravy.