Hawaiian Chicken – A great dinner idea with wonderful caramelized pineapples on top and cooked it a delicious sauce! Serve with couscous, rice, mashed potatoes, whatever you enjoy!
Hawaiian Chicken! What a delicious recipe this is.
If you’re a fan of using pineapples in savory food, then this recipe is for you!
This Hawaiian chicken recipe is a perfect dinner for a Luau or simply a regular weeknight meal. You can make in bulk in sheet pans or just for two persons in a small oven proof dish.
I decided I would go with a pineapple flavor, and have the chicken and pineapples lovely and caramelized during the baking, making the chicken a little sticky sweet on the outside and really moist and tender when you eat it.
I based the sauce on a slightly sweet and sour flavor, and because the chicken is cooking in the sauce, you have the flavors coming through every part of this dish. It really was a delight to eat and super quick to prepare.
If you enjoy sweetness in a savory dish, take a look at our lovely Chinese Sweet and Sour Chicken Recipe, it’s so delicious!
So let’s get straight to the recipe and see how we make this delicious Hawaiian Chicken. Please enjoy!
Ingredients:
Chicken Thighs or Drumsticks. Allow 2 – 3 per person.
As many pineapple rings as you like. I allowed 2 per person
The pineapple juice from the can of your pineapples (about 1 cup or so?)
The sauce
2 cups or 500 ml hot water
1 chicken stock cube
2 teaspoons mustard (your favourite choice)
1 Tablespoon Sugar
1 Tablespoon honey
1 Tablespoon Tomato puree
Salt & Pepper
1 Tablespoon vinegar
2 Tablespoons flour ** if you are using more liquid, you will need to use more flour or cornstarch to thicken the sauce.
Instructions:
1. Set Oven to 180 C / 350 F / Gas 4
2. Wash and prepare the chicken in a suitable ovenproof dish. Allow enough space for the chicken to sit separate and also to hold the sauce. Pour over the pineapple juice. Add salt and pepper to the chicken if you wish.
3. In a jug, add the stock cube to the hot water to dissolve it, then in a bowl, add the flour and enough cold water to make it into a paste. Once done, add the remaining ingredients for the sauce and stir to avoid any lumps. Add this to the jug of hot water & dissolved stock cube.
4. Pour the sauce all over the chicken and then arrange the pineapple rings how you like.
5. Place in the oven for 60 minutes. Halfway through cook time, you may want to move the pineapple rings a little so the skin underneath browns evenly.
The chicken will look like it is burnt, but in fact, it is the sugars & pineapple caramelizing, so please don’t worry!
Serve with my Delicious Cous Cous, rice or whatever you like!
Halfway through cook time, I moved the pineapple rings for better browning
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Continue ReadingHawaiian Chicken
Hawaiian Chicken - A great dinner idea with wonderful caramelized pineapples on top and cooked it a delicious sauce! Serve with couscous, rice, mashed potatoes, whatever you enjoy!
Ingredients
- Chicken Thighs or Drumsticks. Allow 2 - 3 per person.
- As many pineapple rings as you like. I allowed 2 per person
- cup The pineapple juice from the can of your pineapples, about 1 or so?
The sauce
- 2 cups or 500 ml hot water
- 1 chicken stock cube
- 2 teaspoons mustard, your favourite choice
- 1 Tablespoon Sugar
- 1 Tablespoon honey
- 1 Tablespoon Tomato puree
- Salt & Pepper
- 1 Tablespoon vinegar
- 2 Tablespoons flour ** if you are using more liquid, you will need to use more flour or cornstarch to thicken the sauce.
Instructions
- Set Oven to 180 C / 350 F / Gas 4
- Wash and prepare the chicken in a suitable oven proof dish. Allow enough space for the chicken to sit separate and also to hold the sauce. Pour over the pineapple juice. Add salt and pepper to the chicken if you wish.
- In a jug, add the stock cube to the hot water to dissolve it, then in a bowl, add the flour and enough cold water to make it into a paste. Once done, add the remaining ingredients for the sauce and stir to avoid any lumps. Add this to the jug of hot water & dissolved stock cube.
- Pour the sauce all over the chicken and then arrange the pineapple rings how you like.
- Place in the oven for 60 minutes. Halfway through cook time, you may want to move the pineapple rings a little so the skin underneath browns evenly. The chicken will look like it is burnt, but in fact it is the sugars & pineapple caramelising, so please don't worry!
- Serve with cous cous, rice or whatever you like!
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Nutrition Information:
Yield:
4Serving Size:
2Amount Per Serving: Calories: 516 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 73mg Sodium: 423mg Carbohydrates: 90g Fiber: 4g Sugar: 27g Protein: 20g
Karen says
What kind of vinegar do you use for this recipe?
Lovefoodies says
Hi Karen,
I used white wine vinegar. Hope that helps!
Jo says
Did you leave the skin on? Maybe that is what looks burned bit non-skinned area do not. ???
lovefoodies says
Hi Jo, yes , I left the skin on because I wanted the sugars from the pineapple to caramelise (that is what gives it the darker colour you see in the photo) over the skin. So don’t worry, it isn’t burned, it is the sugars from the fruit.
You can use no skin, too, but of course you won’t get the nice colouring.
Hope this helps!
Peter Block says
Really like the pineapple. and the caramelization looks great! Peter of Feed Your Soul Too.
lovefoodies says
Thanks Peter, I’m glad you like the recipe!
Susie Gall/Simply Sated says
Looks scrumptious.
nettie says
I am always looking for chicken recipes, looks amazing!! Yummy and caramelized!
lovefoodies says
Thanks Nettie. I’m so happy you like it!
Nicke Briscoe says
I’ve got this in the oven now. It’s got 10 minutes left and it’s not even brown, let alone caramelized. I’ve got it in a shallow baking dish, chicken is not touching. I increased the temperature to 425. We’ll see…
lovefoodies says
Hi Nicke,
Thanks for your comments. I am not sure why it is not caramelizing / browning. As you will see from my photos, the chicken certainly caramelized and I wrote the recipe up exactly as I did it. The only thing I can think of which may have caused a difference is the variation of oven, or the oven was not hot enough when you placed the chicken in so it would take a little longer than stated in the recipe.
Please do let me know how it turned out.
Brandon J. Li says
Fantastic and I’m drooling thanks for sharing this. Gosh this is going to be soooo good 🙂
lovefoodies says
Thanks Brandon, please enjoy!
Brandon J. Li says
Just wanted to let you know that we made it and it was truly wonderful. In fact so good that my Mom and others have asked for it again on Mother’s Day but this time I’ll be making it on the grill 🙂
lovefoodies says
Hi Brandon, that’s great news! I have made these on the grill before and it is even better as you get the pineapples and sugars really caramelising nicely on the grill (with the lines too!!) What I would suggest for grilling, if you are using thighs or legs is to slash a couple of cuts in the flesh so it cooks nice and evenly in the bone part of the meat, otherwise you could end up with a charred top and under cooked middle. But it’s certainly really delicious on the grill!
Happy grilling to you and your family!
Tina Ranum says
Will it work if you just use chicken breasts?
lovefoodies says
Hi Tina, yes of course. You may need to reduce the cook time as the breasts will take less time to cook, but they should still be moist from the marinade and sauce.
Nanny Pat says
Bought a beautiful pineapple, so this will be on my list “to try”…..thanks Mary…<3 Nanny Pa
VIKKI SPENCER says
Looks delish, making this soon!!! Pinned, shared, printed and emailed!!!
lovefoodies says
You will love it Vikki!