Best Hawaiian Baked Chicken Recipes

HAWAIIAN BAKED CHICKEN

Hawaiian Baked Chicken image

"Here's a sweet and tangy way to dress up chicken," suggests Leona Callen from Anna Maria, Florida. "Pineapple and brown mustard pair perfectly for marinating the poultry, which comes out of the oven moist and tender."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

12 boneless skinless chicken thighs (about 3 pounds)
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1/4 cup sherry or chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. , Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.

Nutrition Facts : Calories 0g sugar total.

BAKED CHICKEN WINGS HAWAIIAN

Baked Chicken Wings Hawaiian image

This recipe comes from cooks.com. PERFECT blend of all ingredients that should be commonly found in all kitchens! The butter and brown sugar in this recipe make it unique and SO delicious! MAKE A LOT, because they are so easy to make! THESE WILL GO FAST.

Provided by Iddy Bitty

Categories Chicken

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken wings
1/2 cup soy sauce
1/4 cup melted butter, melted
1/4 cup water (The water can be substituted for Pineapple juice or other fruit juices that will give it a kick.)
2 cloves garlic, minced (Add more if you are a garlic lover)
1/2 cup onion, minced
3 tablespoons brown sugar
1 teaspoon dry mustard
1 tablespoon ginger, minced

Steps:

Combine all ingredients, minus the chicken wings.
Marinate chicken wings overnight.
Bake at 350 degrees for 45 minutes.

BAKED HAWAIIAN CHICKEN

Baked Hawaiian Chicken image

I created this recipe one year when I needed to serve 75 fourth graders at their annual Valentine's Dance. It was a huge success with the kids. See if your picky eaters will enjoy it! I serve it over rice.

Provided by angie_pangie

Categories Chicken Breast

Time 45m

Yield 3 oz chicken, sauce and pineapple, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless chicken breast half
1 teaspoon salt
1 (20 ounce) can pineapple slices
1 garlic clove, pressed
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, crumbled
1 (10 ounce) jar maraschino cherries, halves

Steps:

Preheat oven to 400°F.
Rinse chicken and place in a shallow casserole dish or 9X13 pan. Sprinkle chicken with salt.
Drain pineapple, reserving juice.
Mix pineapple juice, garlic, cornstarch, Worcestershire sauce, Dijon mustard and rosemary until cornstarch is smooth.
Pour sauce over chicken.
Arrange pineapple slices over the chicken and place a cherry inside of each pineapple center.
Cover the pan and bake for 30 minutes.
Remove the cover and bake for 5 minutes longer.
Spoon sauce over the chicken (and rice) when serving.

Nutrition Facts : Calories 280.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 63.6, Sodium 481.6, Carbohydrate 33.7, Fiber 2.9, Sugar 27.3, Protein 23.3

BEACH BULLY BAKED HAWAIIAN BONELESS CHICKEN BREAST

Beach Bully Baked Hawaiian Boneless Chicken Breast image

Make and share this Beach Bully Baked Hawaiian Boneless Chicken Breast recipe from Food.com.

Provided by southern chef in lo

Categories Chicken

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless chicken breasts
1/4 cup brown sugar
1 1/2 cups pineapple juice
3 tablespoons soy sauce
1/4 teaspoon of fresh grated ginger
2 fresh garlic cloves, minced
1/2 cup cooking sherry
2 cups fresh pineapple chunks
1 tablespoon vanilla extract
1/4 cup butter
1 1/2 cups granulated sugar

Steps:

Marinate the chicken for 4 hours; remove and save marinade.
Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often.
Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

Nutrition Facts : Calories 701.5, Fat 21.2, SaturatedFat 8.7, Cholesterol 113.1, Sodium 671.8, Carbohydrate 78.1, Fiber 1, Sugar 71.7, Protein 31.9

HAWAIIAN BAKED CHICKEN

Hawaiian Baked Chicken image

Make and share this Hawaiian Baked Chicken recipe from Food.com.

Provided by megmac098

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 boneless skinless chicken thighs (4 ounces each)
2 (8 ounce) cans unsweetened crushed canned pineapple, undrained
1/4 cup sherry wine or 1/4 cup chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

Put Chicken in a shallow baking dish coated with nonstick cooking spray.
In a small bown, combine the pineapple, sherry or broth, mustard, honey and butter mix together.
spoon over chicken.
sprinkle paprika.
bake uncovered at 400 degrees for 35-45 minutes.

Nutrition Facts : Calories 314.1, Fat 9.7, SaturatedFat 3.8, Cholesterol 124.7, Sodium 266.5, Carbohydrate 20.2, Fiber 1, Sugar 18, Protein 28

BAKED HAWAIIAN CHICKEN SKILLET

baked hawaiian chicken skillet image

One of my favorite recipes from Po' Man Meals (www.pomanmeals.com). $6.43 to make, $1.61 per serving!

Provided by tijuana smith

Categories Chicken

Time 1h45m

Number Of Ingredients 10

Ingredients

4 chicken breasts
3/4 c soy sauce
3/4 c brown sugar
1- 8 ounce can(s) can of pineapple tidbits -
2 Tbsp lemon juice
2 tsp ginger, grated
2 clove garlic, minced
2 Tbsp cornstarch
3 Tbsp water
2 Tbsp canola oil

Steps:

1. In a mixing bowl, combine the soy sauce, brown sugar, can of pineapple tidbits (with the juice), lemon juice, ginger and garlic. whisk until brown sugar is dissolved. pour half of the marinade into a tupperware container. make sure all the pieces of pineapple go into that container with the marinade. cover with a lid and put in the refrigerator.
2. pour the other half of the marinade into a large ziploc bag. add the chicken breasts into the ziploc bag as well. seal and allow the chicken to marinate for at least an hour, preferably overnight.
3. preheat the oven to 375 degrees.
4. combine the cornstarch and water in a small bowl. set aside.
5. remove the reserved tupperware container with the marinade from the refrigerator. pour into a saucepan and allow to come to a bubble. once the sauce starts to boil, whisk the cornstarch mixture into the sauce. allow to thicken. remove from heat. set aside.
6. while the sauce is heating, preheat a large oven proof skillet. i used a 14 inch cast iron. like this one here. add the oil. once hot, remove the chicken from the marinade, shake off excess and carefully lay into the skillet (discard the bag of marinade). allow to sear on that side for about 3 minutes, and flip. pour the reserved thickened sauce over the chicken breasts. immediately place the skillet in the oven and bake in the preheated oven for 15 - 20 minutes or until chicken is cooked through. original recipe found here - http://www.pomanmeals.com/baked-hawaiian-chicken-skillet/.

HAWAIIAN BAKED CHICKEN

Hawaiian Baked Chicken image

When I was a young girl my mother made a much more simplistic version of this recipe on a regular basis. It's inexpensive with very few ingredients. I have since taken her basic recipe and reworked the sauce to make it more to my taste. This sauce is to die for and is best served over white rice. Thanks mom :)

Provided by Dawn Whitted

Categories Chicken

Time 1h20m

Number Of Ingredients 17

Ingredients

1 large whole chicken cut up, or chicken thighs trimmed
1 large can pineapple chunks
1 small onion
1 small red bell pepper
1 small green bell pepper
1 clove garlic, minced
pinch salt and pepper
SAUCE
1/2 jar(s) sweet & sour sauce, kikkoman
1/4 c brown sugar
1 Tbsp white or rice wine vinegar
1 Tbsp soy sauce, low sodium
1 clove garlic, minced
1/4 c catsup
1 pinch ground ginger
1/4 tsp onion power
1 can(s) crushed pineapple

Steps:

1. Prepare approximately 2.5 lbs chicken pieces by trimming, rinsing and pat them dry. Place in 8x13 glass baking dish sprayed with nonstick cooking spray. Season Chicken with salt and pepper.
2. Drain pineapple chunks reserving juice for another application. Spread pineapple chunks over chicken.
3. In medium sauce pan combine vinegar, brown sugar, sweet & sour sauce, soy sauce, catsup, minced garlic clove, ginger, crushed pineapple & onion powder together. Bring to a simmer for 5 minutes and shut heat off.
4. While sauce is cooling cut the remaining veggies into bite size pieces and sprinkle evenly over chicken pieces.
5. Pour sauce over chicken pieces and cover with foil.
6. Bake at 350 degrees for 1 hour then remove foil & bake for 20 more minutes to carmelize and thicken sauce slightly. Remove from oven and let stand for 10 minutes. As the dish sets the sauce will thicken slightly more and the chicken will become moist, tender and juicy.
7. Serve chicken with white rice topped with sauce, pineapple & veggies. I also serve a side salad with this.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #chicken #dietary #low-sodium #low-calorie #low-carb #low-in-something #meat