Baked Hawaiian Chicken Recipe

Hawaiian chicken is sliced and served over rice on a plate.

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Baked Hawaiian Chicken Recipe

This delicious Baked Hawaiian Chicken is made with sweet pineapple, mandarin oranges, and a tangy sauce that brings everything together for an easy dinner.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Servings:

Calories: 396kcal

Author: Judy Wilson

Ingredients

3-4 chicken breasts
½ cup barbecue sauce
½ cup orange juice (pulp-free)
¼ cup brown sugar, packed
2 Tablespoons vegetable oil
2 Tablespoons flour
¼ teaspoons salt
1½ teaspoons ginger
1 20-ounce can pineapple chunks in juice
1 11-ounce can mandarin orange slices

Instructions

Preheat oven to 350 degrees F.
Place chicken breasts in a 9x13 pan.
Drain the pineapple chunks (set chunks aside), pouring the juice over the chicken breasts. Cover with aluminum foil and bake in the oven for 1 hour.
In a medium saucepan, combine barbecue sauce, orange juice, brown sugar, vegetable oil, flour, salt, and ginger. Cook over medium heat until it comes to a boil and slightly thickens. Remove from heat and set aside.
After the chicken has cooked for 1 hour, remove it from the oven and cover it with the sauce from the saucepan. Reserve about ¼ cup of sauce for later. Return chicken to the oven, uncovered, for 30 minutes.
Remove the pan and top the chicken with drained pineapple chunks and drained mandarin slices. Return chicken to the oven and bake for 5 minutes. Now you want to reheat the ¼ cup leftover sauce, either in its pan or in a microwave-safe bowl.
Remove chicken from the oven. With the remaining sauce, coat the chicken one more time. If you still have some sauce left, add a little pineapple juice and thin slightly. This will create a yummy, thinner sauce that can be poured over the rice.
Individually plate each piece of chicken over rice. Or you can place all the pieces on a platter and serve the rice on the side.

Notes

We like to serve this over rice. You can use any white rice (instant, long grain, or jasmine). Plan on 1 to 1 ½ cups of cooked rice per person.

To store leftovers, place them in an airtight container and keep them refrigerated for up to 3 days.

Nutrition