Hawaiian Pineapple Chicken

Hawaiian Pineapple Chicken

42
HESSELMJ 1

"I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago."

Ingredients

1 h 5 m {{adjustedServings}} servings 521 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
  3. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
  4. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Footnotes

  • Cook's Note:
  • I usually double the sauce, since my family really enjoys the sauce. I also use slightly less butter than what is called for, and it still comes out good.
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Reviews

42
  1. 46 Ratings

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This recipe is very bland. The sauce reminded us of tomato soup. We won't be making this again.

To make this recipe more friendly to my diet needs, I used boneless, skinless chicken breasts and omitted the butter and the brown sugar. I made the entire recipe stove top in my nonstick skille...

This way very good. Next time I will add orange juice instead of brown sugar. I used Olivio instead of butter. I would grate some ginger in also for zing. I will also take skin off chicken f...