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Hawaiian Pineapple Chicken
Isabella

Hawaiian Pineapple Chicken

Sweet, savory, and irresistibly comforting, this Hawaiian Pineapple Chicken features juicy baked chicken coated in a glossy pineapple glaze. Perfectly balanced with brown sugar, soy sauce, vinegar, and crushed pineapple, this easy oven-baked dish delivers bold tropical flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Hawaiian-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Sweet & Tangy Pineapple Sauce
  • ¼ cup butter
  • ⅓ cup ketchup
  • ¼ cup brown sugar light or dark
  • 2 teaspoons cornstarch
  • ¼ cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • ½ teaspoon Worcestershire sauce
  • 1 can (9-ounce) crushed pineapple do not drain
For the Chicken
  • 3 pounds assorted chicken pieces bone-in preferred

Method
 

  1. Preheat oven to 325°F (165°C) and lightly grease a 9x13-inch baking dish.
  2. In a medium saucepan over medium heat, melt butter. Stir in ketchup and brown sugar, whisking until smooth and glossy.
  3. In a small bowl, whisk cornstarch with vinegar until smooth. Slowly add to the saucepan while whisking continuously.
  4. Add salt, soy sauce, and Worcestershire sauce. Bring to a gentle simmer and cook about 2 minutes, until thickened enough to coat the back of a spoon.
  5. Stir in crushed pineapple with its juices and remove from heat.
  6. Arrange chicken pieces in the prepared baking dish in a single layer. Pour sauce evenly over the chicken, coating all pieces.
  7. Bake uncovered for approximately 45 minutes, or until internal temperature reaches 165°F (74°C).
  8. Optional: Broil for 2–3 minutes for extra caramelization. Rest 5–10 minutes before serving and spoon additional sauce over the top.

Notes

Bone-in chicken stays juicier and develops more flavor. Adjust sweetness by reducing brown sugar or adding extra vinegar. For heat, add red pepper flakes or hot sauce. Ensure cornstarch is fully dissolved before adding to prevent lumps. Store leftovers refrigerated for up to 4 days or freeze up to 3 months.