Hawaiian Pineapple Chicken Recipe - Allrecipes.com
Hawaiian Pineapple Chicken Recipe
  • READY IN ABOUT hrs

Hawaiian Pineapple Chicken

Recipe by  

"I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
  3. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
  4. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins

Footnotes

  • Cook's Note:
  • I usually double the sauce, since my family really enjoys the sauce. I also use slightly less butter than what is called for, and it still comes out good.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2013

This way very good. Next time I will add orange juice instead of brown sugar. I used Olivio instead of butter. I would grate some ginger in also for zing. I will also take skin off chicken first & add another tsp. of cornstarch to vinegar because the sauce did become more watery after baking.

 
Most Helpful Critical Review
May 09, 2013

This recipe is very bland. The sauce reminded us of tomato soup. We won't be making this again.

 
Apr 25, 2013

To make this recipe more friendly to my diet needs, I used boneless, skinless chicken breasts and omitted the butter and the brown sugar. I made the entire recipe stove top in my nonstick skillet, browning the breasts seasoned with salt, pepper and garlic powder first using cooking spray, removing them and then adding the sauce ingredients to the pan. Let it come to a boil, and then turned it down to simmer and put the chicken back into the sauce until cooked through. It was very good. My husband is not fond of "sweet meat" so the sweetness level was fine for us, but some might like it better with more sweetness as directed in this recipe using brown sugar as well. Reminded me of sweet and sour chicken and we enjoyed it.

 
Apr 11, 2013

My husband and I made this last night for dinner, and we both absolutely loved it. We mixed together all the ingredients for the sauce in a bowl (We actually used pineapple Jam instead of crushed pineapple), then browned the chicken in a deep pan with the butter. Once the chicken was browned on both sides we poured the sauce over it and let it cook on medium until the chicken was no longer pink and the sauce thickened. Served over rice, and it was delicious! Thanks for sharing!

 
Jun 11, 2014

Tweaked it to my taste and it came out fine. The biggest differences were: I used skinless breast tenderloins and pan fried them in a little oil for a minute each side (just couldn't see how they would get brown otherwise); I used rice wine vinegar, less sugar and fresh pineapple. I didn't have Worcestershire so I omitted it. I served it over noodles with a side salad.I will make it again. But I think I'll add some rough chop onion and green pepper - stir fried til crisp tender - before serving. That makes it more like traditional Chinese sweet and sour.

 
May 21, 2014

I changed the vinegar to balsamic and used pineapple chunks and it was delicious. Thanks!!

 
Nov 12, 2013

I used chunks instead of crushed.. excellent sauce over rice.

 
Apr 02, 2014

Really really good

 

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Nutrition

  • Calories
  • 521 kcal
  • 26%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 776 mg
  • 31%

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

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About the Cook

 
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