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.
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.
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.