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Tangy Hawaiian Chicken

A quick and easy recipe for Tangy Hawaiian Chicken made with chicken thighs or breasts, pineapple, and a flavorful sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless chicken thighs or breasts Use whichever is on sale
  • 1 can canned pineapple chunks Drain if the can is extra juicy
  • 1/4 cup soy sauce Check for gluten-free options if needed
  • 1/4 cup ketchup Can use Tamari for a gluten-free option
  • 1/4 cup brown sugar Can substitute with honey or maple syrup
Optional Ingredients
  • 1/2 cup chopped bell peppers Add in the last 10 minutes for color
  • 1 teaspoon chili flakes For added heat
  • 1/4 cup barbecue sauce Can be used in place of ketchup for a smoky flavor

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, layer the chicken thighs or breasts.
  3. Top with drained pineapple chunks.
  4. In a bowl, mix together soy sauce, ketchup, and brown sugar.
  5. Pour the sauce mixture over the chicken and pineapple.
Cooking
  1. Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and sticky.
  2. For a grilled version, skewer the chicken and pineapple and grill until cooked.

Notes

For a balanced meal, serve with steamed jasmine rice, a green salad, or toasted Hawaiian sweet rolls. Add a splash of pineapple juice if you prefer a saucier dish.