Aloha Chicken

Aloha Chicken

163 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Amy A.
Recipe by  Amy A.

“The recipe lists chicken thighs, but you can use any bone-in chicken pieces you like. You have got to taste this dish to believe it! It's my personal favorite, and I don't even like chicken! I know it doesn't sound too great, but you owe it to yourself to taste this tangy-sweet pineapple-chicken dish. Serve over cooked white rice if desired. (Note: You can vary the amount of chicken to taste. The less you use, the stronger the flavor).”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
  3. Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.

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Reviews (163)

Rate This Recipe


I would certainly prepare this again, but only with a few modifications. First, it was way too salty. I will begin by at cutting the garlic salt back by at least half. Also, the ketchup flavor is too prominent; I will decrease the ketchup next time. With these modifications, I suspect I would rate the recipe at least a four--maybe a five. The flavor is decent and could be far better.



My tropical themed event went very well and my guests loved this dish! I do, too! I used Ginger Juice, less onion powder as I spread onions and colorful sweet peppers on the bottom of my coconut oiled baking dish. Less ketchup and more brown sugar. Used fresh garlic and not garlic salt. Rice vinegar instead of cider vinegar. Marinated the raw boneless chicken breasts for 1 hour in vinegar mixture. Greased deap dish stoneware, placed peppers and onions, then chicken and topped with pineapple mixture. Baked at 350 for 45 minutes.



Fabulous! I used boneless, skinless chicken breast and reduced the cooking time to 30 minutes total. I also used a lot less brown sugar, as the pineapple makes this dish plenty sweet already.

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Amount Per Serving (8 total)

  • Calories
  • 485 cal
  • 24%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 39.7 g
  • 79%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 2276 mg
  • 91%

Based on a 2,000 calorie diet



previous recipe:

Aloha Chicken Burgers


next recipe:

Bev's Orange Chicken