Recipe by Barbara Childers
"This was given to me by my best friend years ago and is a favorite of our family!"
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skinless, boneless chicken breast halves
teriyaki sauce, divided
packed brown sugar
unsweetened pineapple juice
Being from Hawaii it always amuses me that anything with teriyaki sauce and pineapple is automatically labeled "Hawaiian". :-) Seriously, made this the other night and we liked it. It was too much trouble to get the grill going for just my husband and I so I ended up baking the chicken--very tasty. The dipping sauce was wonderful. Definitely making this one again.
As written I would not make again. It was too bland and had far too much teriyaki sauce. I would sugguest adding some garlic and red pepper to the mix as well. The sauce was somewhat liquidy too.
Great recipe! I put the pineapple rings right on the grill & they were wonderful. This recipe made a ton of sauce, so I used the leftover sauce on chicken thighs baked in the oven. Put it on a large package of thighs at 350 for about 35 minutes. Still had enough sauce leftover to spoon over rice. Delicious! Thanks for the recipe!
I scaled this recipe down because I only had 3 chicken breasts. I marinated the chicken for about 2 hours in the teryaki and then placed it in a shallow glass dish. Then I poured the soy sauce, brown sugar, etc. mixture on top (I also added a little honey and chopped garlic) and baked it at 350 for about 1/2 an hour. I also topped each breast with two pineapple rings. The chicken came out sooooooooo juicy and flavorful! There was plenty of juice leftover, so I served it over rice.
It was pretty good but not great.. the second time I made this i cut the Worcestershire down to 2 tablespoons and upped the brown sugar and the pinapple juice to a cup because I like the extra sweetness..i also added a little cornstarch to thickin it up and poured half of it on the chicken about halfway through baking which turned it into a very nice glaze!
Very good. We changed two things on the dipping sauce 1)cut the soy sauce in half and 2)double the pineapple juice. We served it with grilled corn on the cob and seasoned rice (rice, beef boullion, green onion, pineapple juice, and whatever else you want to throw in). Nice meal. We all had seconds.
I change it up a bit, instead of Chicken breast I made it with Chicken Wings. Served at a party, it was the first thing to disappear.
We loved this! The dipping sauce made the whole meal! This was such an easy dinner to make for a weeknight. Next time I'm going to grill the pineapple before putting it on the chicken. I highly recommend this to anyone who loves chicken/pineapple combination.
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Chicken I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 164
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