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Prepare chicken for roasting and lightly pack with your favourite stuffing, adding one chopped pineapple slice when mixing. Place on rack in pan, brush with melted butter. Pour half cup hot water into pan. Roast, uncovered, in moderate oven, 180°C, for approximately 1 hour basting occasionally with equal parts of pineapple liquid and melted butter.
Place remaining pineapple slices in pan during last 15 minutes of cooking. Serve with pineapple slices, baked potatoes, peas and whole baby carrots tossed lightly in heated butter with parsley.
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