Hawaiian Chicken

A quick and easy Hawaiian chicken recipe featuring a sweet and sticky pineapple glaze that's perfect for a family-friendly dinner.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian

Calories: 350

Ingredients Method Notes

Ingredients

For the marinade

1 cup pineapple juice From a can is fine.
1/3 cup soy sauce Low-sodium helps control salt.
2-3 tbsp brown sugar or honey Brown sugar gives a deeper 'caramel-ish' taste.
2 cloves garlic, minced Or 1 tsp garlic powder.
1 tsp ginger, grated Fresh is great, powder works in a pinch.
2 tbsp ketchup Adds flavor; trust the process.
1 tbsp rice vinegar or lime juice For a little zing.
1 tsp cornstarch (optional) For thickening the glaze.

For the main dish

4 pieces chicken breasts or thighs Both work well.
1 cup pineapple chunks Optional but fun.
1 each bell pepper, sliced For added flavor and color.
1 each red onion, sliced For added flavor.

Method

Preparation

Mix all marinade ingredients in a bowl and taste it. It should be sweet-salty.
Pour about 2/3 of the marinade over the chicken to marinate for at least 30 minutes.
Reserve the other 1/3 of the marinade in the fridge for glazing later.

Cooking

Preheat the oven to 425°F (220°C).
Place marinated chicken on a foil-lined sheet pan.
Add bell peppers, red onion, and pineapple chunks around the chicken.
Bake for 18-25 minutes until chicken reaches an internal temperature of 165°F.
To make the glaze, pour the reserved marinade into a small pot and bring to a boil for at least 2 minutes.
If a thicker glaze is desired, mix 1 tsp cornstarch with 1 tbsp water and whisk into the glaze, simmer for 1 minute.

Finishing

Brush the glaze onto the chicken before serving.

Notes

This chicken reheats well, store in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of water.