Tangy Hawaiian Chicken

Tangy Hawaiian Chicken


"This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to do with culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea for your next meal!"


1 h 40 m servings 673 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 119.5g
  • 39%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 3792 mg
  • 152%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
  2. Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
  3. Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
  4. Serve the chicken on a bed of rice with the sauce covering it, or to the side.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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  1. 23 Ratings


I thought this was really good. I did take the advise and cut back on the soy sauce and I am glad I did. I was cooking this in -26' weather so I did not grill it but I did cut it into tender s...

This recipe was quick and easy. I marinated the chicken for about an hour and a half. One MAJOR change---I made 1 1/2 times the marinade, as I will NOT reuse marinade that has been used on raw c...

I thought the flavor was amazing..especially from a marinade perspective - VERY flavorful. I boiled the marinade as instructed (which would elimate any risk of salmonella or other bacteria, to ...