One mother sharing her knowledge with others.

Hawaiian Chicken

Since moving back to the mainland from Maui, we always laugh whenever we see an item on a restaurant menu or a recipe with the name Hawaiian Something or Other.  Invariable, it has been labelled Hawaiian because it has pineapple in it.  And so when I created this recipe, I just couldn’t resist naming it Hawaiian Chicken.

Sauce for Hawaiian Chicken

½ – 14 oz can crushed pineapple

½ c dark brown sugar

½ tsp dry mustard

1 tsp minced fresh ginger (or 1/2 tsp ground ginger)

2 tbsp soy sauce

1/8 tsp freshly ground pepper

Arrange boneless, skinless chicken breasts in a 8x8x2” baking dish.

Mix above ingredients together in a bowl.  Spoon mixture over chicken breasts.

Here I've used three small pieces of chicken breast... enough for two. But there's more than enough sauce in this recipe to cover several more, if you are serving more people.
Here I’ve used three small pieces of chicken breast… enough for two. But there’s more than enough sauce in this recipe to cover several more, if you are serving more people.

Bake at 375 degrees F for approximately 45 minutes or until chicken is done.

This is great served with a variety of different potato and rice side dishes.

Here I’ve served it with Oven Baked Risotto and Peas.

Hawaiian Chicken served with risotto and peas

Note:  The leftover sauce in the yellow bowl in the first photo didn’t go to waste.   I poured it over spareribs, let them marinate overnight and then Dave grilled them for supper that evening.

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