I mentioned back in this post that since moving back to the mainland from Hawaii, we always find it funny that so many recipes are labelled “Hawaiian Something” simply because they have pineapple in them, regardless of whether you’d ever find that recipe eaten in Hawaii. And so when I created that recipe, I just couldn’t resist calling it Hawaiian Chicken.
Now today I have another recipe to share using pineapple coconut juice as a base for the sauce and since I’ve already named one recipe Hawaiian Chicken, I’ve decided to call this one Aloha Chicken. 😮
Recipe for Baked Aloha Chicken
- 2 chicken legs cut into 2 thighs and 2 drumsticks
- 1 small onion, sliced thinly
- 1/2 c pineapple coconut juice
- 1 tbsp mustard
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp garlic powder
In a small measuring cup mix pineapple coconut juice, mustard, soy sauce, sesame oil and garlic powder.
Place chicken pieces and onion slices in a casserole dish. Pour sauce over the chicken and stir to coat the chicken pieces evenly.
Bake in 350 degree oven for 45 minutes.
Half way through the cooking time, remove the lid from the casserole dish to allow the chicken to brown nicely.
Transfer chicken pieces to a plate and serve with baked potatoes (or rice) and your favourite vegetable side.