Hawaiian Pineapple Chicken

I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.


Recipes · Meat and Poultry · Chicken · Baked and Roasted


Prep Time: 15 mins
Cook Time: 50 mins
Servings: 6
Total Time: 1 hrs 5 mins
Yield: 6 servings

Ingredients

Ingredients List

  • ¼ cup butter

  • ⅓ cup ketchup

  • ¼ cup brown sugar

  • 2 teaspoons cornstarch

  • ¼ cup vinegar

  • 1 teaspoon salt

  • 1 teaspoon soy sauce

  • ½ teaspoon Worcestershire sauce

  • 1 (9 ounce) can crushed pineapple

  • 3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks


Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.

  3. Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.

  4. Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Cook's Note:

I usually double the sauce, since my family really enjoys the sauce. I also use slightly less butter than what is called for, and it still comes out good.


Nutrition Facts (per serving)

Nutrition Facts
521 Calories
31g Fat
20g Carbs
39g Protein


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