Luau Chicken

Luau Chicken

Marty 0

"This recipe tastes like it took a lot of effort to prepare when, in fact, it is very, very easy."

Ingredients 1 h 15 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 82 mg
  • 28%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5 minutes over low heat.
  3. Place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil and bake in the preheated oven for 1 hour.
Tips & Tricks
Baked Split Chicken Breast

See how to make easy, juicy baked chicken with a delicious, crispy skin.

Low-Cal Hawaiian Chicken Kabob Dinner

This 600-calorie meal is full of tropical and Asian-infused delights.

Rate recipe

Your rating


Reviews 58

  1. 74 Ratings


I gave this recipe 4 stars because the basis was great but it needed some tweaking. I precooked the chicken in a skillet with a little olive oil, salt, pepper and a pinch of cayenne. I doubled the sauce, added the green pepper, onion and added pineapple tidbits and cooked them all together for approximately 15 minutes to soften the veggies and then added the chicken and about 1 tsp. of red pepper flakes. It turned out wonderfully, sweet but with a kick from the pepper flakes. I served it with fried rice (brown rice with fresh peas, green onion and carrot) and a nice green salad. My husband and his family loved it.


Very good and extremely simple. I only gave it a 4 star, because we added 1/4 C of coconut milk to the sauce and it would NOT have been nearly as good without it. The coconut milk gave it a nice island flavor that was so creamy and delicious!


I just served this recipe to 150 people last night and they thought it was exceptional!!!! A big hit all around!