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Hawaiian Chicken

 Hawaiian Chicken
You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. —Lois Miller, Watertown, South Dakota
6 ServingsPrep: 15 min. Bake: 1-3/4 min.


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup butter, melted
  • 1 can (20 ounces) pineapple chunks
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/3 cup ketchup
  • 1/4 cup cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • Pinch ground ginger


  • Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with
  • butter. Drain pineapple, reserving juice; set pineapple aside. In a
  • saucepan, combine brown sugar, cornstarch and salt; stir in reserved
  • pineapple juice until smooth. Add the ketchup, vinegar, chili
  • powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Pour over chicken.
  • Cover and bake at 350° for 1 hour. Uncover and bake for 30
  • minutes. Top with reserved pineapple; bake 15 minutes longer or
  • until chicken juices run clear and pineapple is heated through.
  • Yield: 6 servings.

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Hawaiian Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.