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Hawaiian Baked Chicken

"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

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

  • 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.
  • Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.
Nutrition Facts
2 each: 0g sugar total.

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Reviews

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Average Rating:
  • paradis
    Jan 4, 2016

    Super yummy and easy to make. I have used both Sherry and Chicken broth great flavor either way!!

  • lurky27
    Jul 5, 2015

    Yum! Great with chicken breasts & honey dijon mustard. Took 45 minutes to cook.- Theresa

  • vavsandiego
    Mar 15, 2015

    Did not like taste and did not meet expectations

  • dawnrosanne
    Mar 6, 2015

    Easy and delicious! We used 4 lbs of chicken thighs and I didn't need to alter any of the amounts on the recipe.

  • Jo-nana
    Jul 19, 2014

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

  • scubacas
    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.

  • JackieJean316
    Feb 18, 2014

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

  • psnewcomer
    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.

  • oxnicoleox3
    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.

  • pchenow2
    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!