Hawaiian Chicken Recipe

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Hawaiian Chicken Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-3/4 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-3/4 min.

Ingredients

  • 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

Directions

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.
Originally published as Hawaiian Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p60

  • 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
  1. 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.
  2. 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.
Originally published as Hawaiian Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p60

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futuremrscraig User ID: 7903428 40205
Reviewed Jul. 28, 2014

"It was pretty good. I used chicken thighs because my dad likes them better."

MY REVIEW
oxnicoleox3 User ID: 6510573 85204
Reviewed Feb. 28, 2012

"I love this! It really does taste like something I could get on a tropical island. It's tangy from the mustard and sweet from the pineapple. I think I'll keep all these ingredients on hand from now on!"

MY REVIEW
saxmom User ID: 3781643 47126
Reviewed Nov. 15, 2009

"My family loved this dish! I served it over brown rice."

MY REVIEW
caleigh User ID: 1683856 124262
Reviewed Mar. 15, 2009

"this looks like a very easy and yummy dish I will definately try..."

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