Back to Hawaiian Baked Chicken

Print Options


Card Sizes


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


  • 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 thermometer reads 180°. Yield: 6 servings.

Nutritional Facts

2 each: 0g sugar total.

Reviews for Hawaiian Baked Chicken

Sort By :

Average Rating
paradis User ID: 7262002 241032
Reviewed Jan. 4, 2016

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

lurky27 User ID: 1251896 229014
Reviewed Jul. 5, 2015

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

- Theresa"

[email protected] User ID: 3490396 222825
Reviewed Mar. 15, 2015

"Did not like taste and did not meet expectations"

dawnrosanne User ID: 1014810 222168
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."

Jo-nana User ID: 6442440 43608
Reviewed Jul. 19, 2014

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

scubacas User ID: 5298067 40402
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."

JackieJean316 User ID: 1677628 34260
Reviewed Feb. 18, 2014

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

psnewcomer User ID: 4993901 35599
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."

oxnicoleox3 User ID: 6510573 43596
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."

pchenow2 User ID: 5026008 53469
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!"

micheleclow User ID: 6777152 204721
Reviewed Sep. 22, 2010

"This was so watery when it came out of the oven. What did I do wrong?"

mama70 User ID: 2506605 34259
Reviewed Sep. 5, 2010

"My husband and I enjoyed this receipe very much. I didn't have the spricy mustard, so I used honey mustard, which worked very nicely. A definite keeper!"

goodelli User ID: 1478079 53446
Reviewed Feb. 24, 2010

"I used boneless/skinless chicken breasts instead of thighs. Recipe tasted great, nothing was overpowering, I served it over white rice. quick and easy."

briandean User ID: 2914082 121443
Reviewed Jan. 6, 2009

"I made this last night and it was sooo easy. I didn't have the spicy brown mustard, so I used dijon. I don't know if it made a difference, but it tasted a little mustardy but not in a bad way. It's tasty."

auntshorty4 User ID: 3214127 35595
Reviewed Jul. 3, 2008 Edited Jul. 4, 2008

"I made this recipe last night for supper and wow ! it was so good my family said " When you going to make this again ! "

thanks for sharing it....big hit in my house."

Loading Image