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Hawaiian Baked Chicken Recipe

Read Reviews (10)
4.2 10
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"Here's a sweet and tangy way to dress up chicken," suggests Leona Callen from Anna Maria, Florida. "Pineapple and brown mustard pair perfectly for marinating the poultry, which comes out of the oven moist and tender."
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
  • 1/4 cup sherry or chicken broth
  • 1/4 cup spicy brown mustard
  • 1/4 cup honey
  • 2 tablespoons butter, melted
  • 1/2 teaspoon paprika

Directions

  1. Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika.
  2. Bake, uncovered, at 400° for 35-45 minutes or until a meat thermometer reads 180°. Yield: 6 servings.
Originally published as Hawaiian Baked Chicken in Light & Tasty February/March 2002, p53

Reviews for Hawaiian Baked Chicken(10)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 3, 2014

I was planning on making a recipe that called for chicken thighs and I didn't realize it needed to marinate overnight so I began browsing recipes. This sounded good and even better...quick and easy. It was and it was!! It wasn't over the top delicious but for a last minute decision I thought it was pretty decent.

MY REVIEW
Reviewed Feb. 18, 2014

Delicious flavor, and so moist. Didn't use the wine, but it is definitely something I will make again.

MY REVIEW
Reviewed Sep. 3, 2012

I made this recipe using low sodium chicken broth as I did not have the sherry on hand. My guys loved it. It was quick, easy and delicious! Defenitely a keeper.

MY REVIEW
Reviewed Feb. 9, 2012

This was great! It was very tangy and sweet and went well with chicken. I would recommend basting the chicken every now and then to keep it juicy.

MY REVIEW
Reviewed May. 17, 2011

Delicious. Made a few minor changes, but basically stuck with the recipe. Didn't have sherry but wanted a flavor other than broth, so I substituted a white table wine. Also used boneless chicken breast because that's what I had on hand, sweet & spicy southwestern mustard rather than spicy brown, olive oil rather than butter, and mixed in the paprika with the rest of the wet ingredients (and sprinkled some on top, I wanted the extra flavor). I left it in the oven closer to an hour to make sure it was totally cooked through. Served with brown rice & steamed snap peas. Absolutely delicious, and soooo easy!

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