8 skinless, boneless chicken breast halves
1 1/2 cups quick-cooking rice, uncooked
1 (3 1/2 ounce) can shredded coconut
1 (20 ounce) can pineapple chunks, drained, reserve juice
3/4 cup water
2 teaspoons fresh lemon juice
4 tablespoons orange marmalade
4 tablespoons butter or margarine, melted
4 tablespoons soy sauce
2 1/2 teaspoons ground ginger

Preheat oven to 350 degrees F.

Cut chicken into 1-inch cubes. Place half of chicken in bottom of large shallow baking dish. Layer rice on top of chicken, then arrange remaining chicken on rice. Add a layer of coconut; then a layer of pineapple chunks. Dot marmalade in spaces between chunks of pineapple. Mix water, lemon juice and pineapple juice: pour over layers. Pour melted butter or margarine and soy sauce over all. Sprinkle ginger on top. Bake, covered, for 30-40 minutes or until chicken and rice are done. Remove cover during last 5 minutes of baking to let brown.

Serves 6 or 8.