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Country Weekly - September 17, 2002

Faith Hill and Dixie Chicks' Natalie Maines serve up their favorite dishes
The Bluebird Cafe gave many stars their starts in Nashville.  So when founder Amy Kurland assembled The Bluebird Cafe Scrapbook, a history of the legendary nightclub, stars like Faith and Natalie were happy to contribute whatever they could - including a couple of recipes.
It's only fitting since these ladies are as comfortable and confident in the kitchen as they are onstage.  "Tim and I both enjoy cooking," says Faith, referring to superstar husband Tim McGraw.  "It's very relaxing for us."

Natalie Maines' Oven-Barbecued Hawaiian Chicken
  • 1 8-ounce can crushed pineapple in unsweetened pineapple juice
  • 1/3 cup chili sauce
  • 1/4 cup apricot preserves
  • 2 tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tsp. cornstarch
  • 3 1/2-pound broiler-fryer, cut up
  • 1 medium-size pineapple
  • Lettuce leaves for garnish


Preheat the oven to 400*.  In a small bowl, combine the crushed pineapple with its juice, chili sauce, apricot preserves, brown sugar, soy sauce and cornstarch.  Mix well.

Remove the skin and fat from all the chicken pieces except the wings.  Arrange the chicken in a 15 1/2-by-10 1/2 roasting pan lined with foil.  Spoon the pineapple mixture over the chicken.  Back for 45 to 50 minutes, basting occasionally with pan drippings, until juices run clear when the chicken is pierced with a knife.

While the chicken is cooking, cut off the crown and stem of the pineapple and trim off the rind.  Cut the pineapple lengthwise into quarters.  Cut each quarter crosswise into 3/4-inchi-thick slices.  Arrange the chicken and pineapple on a large platter and garnish with lettuce if you like.  Spoon any leftover sauce over chicken.  Serves four.

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