Hawaiian Pineapple Chicken

Hawaiian Pineapple Chicken

28 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
HESSELMJ
Recipe by  HESSELMJ

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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).

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Reviews (28)

Rate This Recipe
BRENDAST
22

BRENDAST

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

Pat
19

Pat

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 first & add another tsp. of cornstarch to vinegar because the sauce did become more watery after baking.

ReneePaj
17

ReneePaj

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 skillet, browning the breasts seasoned with salt, pepper and garlic powder first using cooking spray, removing them and then adding the sauce ingredients to the pan. Let it come to a boil, and then turned it down to simmer and put the chicken back into the sauce until cooked through. It was very good. My husband is not fond of "sweet meat" so the sweetness level was fine for us, but some might like it better with more sweetness as directed in this recipe using brown sugar as well. Reminded me of sweet and sour chicken and we enjoyed it.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 19.9 g
  • 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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