Baked Hawaiian Chicken

This Baked Hawaiian Chicken is packed with tropical flavors that make dinner feel extra special. The chicken is cooked with sweet pineapple, mandarin oranges, and a tangy sauce that brings everything together.

It’s easy to make but tastes like you spent hours in the kitchen. Just pop it in the oven, make a simple sauce, and serve it over rice for a meal that everyone will love.

I love making this baked Hawaiian chicken! The sweet pineapple and mandarin oranges with the tangy sauce create something truly delicious. The leftovers taste even better the next day. Perfect for lunch or a quick dinner on a night when I don’t want to cook. Chicken and pineapple have the perfect flavor combo, and another favorite of ours is this Slow Cooker Pineapple Salsa Chicken.

My family really enjoys the sauce. You might want to make extra so everyone can pour more over their rice. The chicken comes out tender from baking in the pineapple juice, and when you add those fruit chunks in the final minutes, they warm up just enough without getting mushy.

We like to serve over rice. For sides, steamed broccoli works perfectly with the sweet and tangy chicken. A simple green salad or some roasted vegetables are great options too. I’ve even thrown together some quick stir-fried snap peas with garlic and the flavors go with the Hawaiian chicken perfectly. 

I’ve made it with both chicken breasts and thighs, and both turn out great. The thighs stay a bit juicier, but the breasts soak up the flavors really well, too. Just use what you have or what’s on sale!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Chicken: You can use either breasts or thighs for this recipe. Thighs tend to stay juicier, while breasts are leaner. Both work great with the sauce.
• Pineapple chunks: The canned pineapple serves double duty – the chunks add sweetness and texture, while the juice helps tenderize the chicken during baking. Make sure to get pineapple in juice, not syrup.
• Mandarin oranges: These add a burst of color and sweet citrus flavor.
• Barbecue sauce: Use your favorite brand here. A slightly sweet variety works well, but even a tangy or smoky one will blend nicely with the other ingredients.
• Orange juice: Pulp-free works best for a smooth sauce.
• Brown sugar: This adds depth and sweetness to the sauce. Light or dark brown sugar both work – dark will give a slightly richer flavor.
• Ginger: Ground ginger adds a warm, slightly spicy note that balances the sweetness. If you have fresh ginger, you could use about 1 tablespoon finely minced instead.
• Rice: Any white rice works well. Jasmine rice has a nice fragrance that complements the tropical flavors, but long grain or even instant rice will do the job.
• Green onions: These are optional but add a fresh, mild onion flavor and nice color contrast as a garnish.

How To Make Baked Hawaiian Chicken

Start by preheating your oven to 350°F. While it’s heating up, grab your 9×13 baking pan and arrange the chicken pieces in a single layer. Open the can of pineapple chunks and drain the juice directly over the chicken, making sure to save those chunks for later. Cover the pan with aluminum foil, then pop it in the oven to bake for an hour.

Next, prepare your sauce while the chicken is baking. In a medium saucepan, combine the barbecue sauce, orange juice, brown sugar, vegetable oil, flour, salt, and ginger. Stir everything together and cook over medium heat until the mixture comes to a gentle boil and starts to thicken. This usually takes about 5-7 minutes. Once it reaches the right consistency, remove it from the heat and set it aside.

After the chicken has baked for an hour, take it out of the oven and remove the foil. Pour most of the sauce over the chicken, making sure to reserve about ¼ cup for later. Return the chicken to the oven, this time uncovered, and let it bake for another 30 minutes. The sauce will start to caramelize and create a wonderful glaze on the chicken.

When the 30 minutes are up, take the pan out again and add the reserved pineapple chunks and drained mandarin orange slices on top of the chicken. Put it back in the oven for just 5 more minutes to warm the fruit. While that’s happening, warm up your reserved sauce either in its original pan or in a microwave-safe bowl.

Finally, remove the chicken from the oven and brush it with the remaining warm sauce. If you have extra sauce, you can thin it with a little pineapple juice to create a delicious drizzling sauce for the rice. Serve each piece of chicken over a bed of rice, with the fruit and sauce spooned on top. Add a sprinkle of chopped green onions if you like for a bit of color and fresh flavor.

Substitutions and Variations

• Try different meats. This Hawaiian sauce works great with pork chops or even firm tofu for a vegetarian option. Adjust cooking times accordingly – pork chops usually need about 25-30 minutes total.
• Make it spicy. Add a teaspoon of sriracha or red pepper flakes to the sauce for a sweet-heat combo.
• Grill it instead. In summer months, try grilling the chicken and brushing the sauce on during the last few minutes of cooking. Warm the fruit separately and spoon it over the finished chicken.
• Add vegetables. Mix in bell peppers or snow peas during the last 10 minutes of cooking for added color, nutrition, and texture.

Make Ahead, Storing and Freezing

Make Ahead: You can make this entire dish a day ahead and store it in the refrigerator. Just reheat gently when you’re ready to serve. You can also prep the sauce up to 2 days in advance, or get the chicken ready in the baking dish with the pineapple juice and keep it covered in the refrigerator for several hours before baking.

Store: Place any leftover Hawaiian Chicken in an airtight container and keep it in the refrigerator for up to 3 days.To reheat, cover it loosely with a damp paper towel and heat in 30-second intervals until warmed through. You can also reheat it in a 325°F oven for about 15 minutes.

Freeze: While you can freeze leftover Hawaiian Chicken for up to 2 months, the texture of the fruit will change upon thawing. If you do freeze it, thaw completely in the refrigerator overnight before reheating.

Recipe Tips

• Use the pineapple juice from the can as your tenderizing agent – don’t throw it away! This adds flavor and helps keep the chicken moist during the first hour of cooking.
• For extra flavor, marinate the chicken in the pineapple juice for a few hours or overnight in the refrigerator before baking.
• If your sauce gets too thick, thin it with a little extra pineapple juice or orange juice.
• If using chicken breasts of different sizes, place the larger pieces toward the outside of the baking dish and smaller pieces in the center. This helps them cook more evenly.

Can I make this in a slow cooker?

Yes! Place the chicken and pineapple juice in a slow cooker and cook on low for 4-5 hours. Add the sauce during the last hour, then the fruit during the last 15 minutes.

This Hawaiian Chicken brings a taste of the tropics to your dinner table without much effort. The sweet pineapple and mandarin oranges combine with the tangy sauce to create something really special. I love how the sauce caramelizes on the chicken while baking and how the rice soaks up all those delicious flavors.

Give this recipe a try next time you’re looking for something a little different from your usual dinner rotation. It’s simple enough for weeknights but impressive enough for company. And with those bright tropical flavors, it’s like a mini vacation on your plate!