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Hawaiian Baked Chicken Recipe

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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


  • 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


  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

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Reviewed Jul. 19, 2014

"I used some of the sauce and marinated the chicken for two hours. Very good"

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."

Reviewed Feb. 18, 2014

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

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."

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."

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