Mai Tai Chicken

nichole 0

"I was planning on making rum chicken but didn't have any regular rum, so I came up with this pineapple-mai tai version instead. Fresh pineapple can be substituted for canned."
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50 m servings 802 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
  3. Cook in preheated oven until no longer pink, 15 to 20 minutes.
  4. Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.



Made this last night and So Glad I did!! Delicious! I let the chicken breasts soak in the mai tai and sweet sour mix for 2 hours, then followed recipe. I also added maraschino cherries to the pi...

Hubby liked it! It is light and tropical.