Back to Hawaiian Baked Chicken

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Hawaiian Baked Chicken Recipe

"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. YIELD:6 servings

Ingredients

  • 12 skinless chicken thighs (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 or stick margarine, melted
  • 1/2 teaspoon paprika

Directions

  • 1. Arrange chicken in a shallow baking dish coated with cooking spray. In a 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 meat thermometer reads 180°. Yield: 6 servings.

Nutritional Facts

2 each: 0g sugar total.

Reviews for Hawaiian Baked Chicken

Sort By :

Average Rating
MY REVIEW
paradis
Reviewed Jan. 4, 2016

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

MY REVIEW
lurky27
Reviewed Jul. 5, 2015

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

- Theresa"

MY REVIEW
Reviewed Mar. 15, 2015

"Did not like taste and did not meet expectations"

MY REVIEW
dawnrosanne
Reviewed 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."

MY REVIEW
Jo-nana
Reviewed Jul. 19, 2014

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

MY REVIEW
scubacas
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
JackieJean316
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
psnewcomer
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
oxnicoleox3
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
pchenow2
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!"

Loading Image