Aloha Chicken Recipe -
Aloha Chicken Recipe

Aloha Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2006

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.

Most Helpful Critical Review
Mar 11, 2006

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.

Oct 03, 2003

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.

Jan 25, 2004

Good. Easy to make. I reviewed other comments before making it. Here are my suggestions. Full portion of ketchup is probably too much, but 1/2 is not enough (bottom line - to taste). I used boneless/skinless thighs - drained most of the fat/liquid off b4 adding the sauce. Also brushed both sides up front (double the vinegar/spice mix, use low sodium soy - skip the garlic salt, use powder or fresh).

Nov 20, 2005

I used chicken breasts instead of bone-in chicken and baked it on a bed of veggies as someone suggested earlier. Then I served it over white rice. Everyone loved the mixture of tastes! The meat was very tender and juicy. My family said they especially liked the pineapple - my mother said that she normally doesn't like pineapple, but it was good in this dish. We're definitely going to make this again, especially since it was relatively easy and simple to make.

Jan 25, 2004

Great tasting and very easy to make. The chicken almost melts in your mouth, and the rich mixture of the ginger & soy combined with the sweetness of the pineapple five it a wonderful flavor.

Apr 06, 2008

This was excellent. The only changes I made were: I only used three quarters cup of ketchup and because I found the sauce to be a little runny, I added 2 tbsp of cornstarch and water during the last 10 minutes of cooking, it thickened the sauce beautifully. My family were inhaling the aromas before supper and could hardly wait to eat. No one was disappointed. Thanks for an easy and tasty recipe. Will be serving again in the near future.

Aug 31, 2010

I loved it. It reminded me and a few others of L&L. great stuff.


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  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 2276 mg
  • 91%

* Percent Daily Values are based on a 2,000 calorie diet.

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