This Baked Hawaiian Chicken is marinated in a ginger, honey, and pineapple juice mixture then baked to perfection. It’s tender, moist and oh so flavourful.
We make chicken a ton in this house, yet our meals are never boring thanks to it being so versatile. Like this Baked Chicken Marinara. Or even these Crispy Baked Chicken Thighs, simple yet full of taste. yum!
One day I realized I hadn’t marinated chicken in a while, and came across a great Baked Sweet Hawaiian Chicken recipe that is beyond worthy of a feature here on the blog.
It was a great weeknight meal and a very easy dinner to make. Our whole family decided it was our new favorite thanks to the tangy pineapple sauce.
How to Make Baked Hawaiian Chicken
You’ll need the following ingredients to make this recipe:
- bone-in chicken, we used drumsticks and thighs
- low-sodium soy sauce
- rice wine vinegar
- fresh ginger
- canned pineapple chunks in juice
- chicken broth
- green onions,
To Make: This recipe starts with marinating chicken drumsticks and bone-in thighs in the hawaiian sauce ingredients.
Do this by adding these ingredients to a ziplock bag and toss chicken pieces in, and placing in the refrigerator.
Once the mixture is infused, place chicken onto a foil lined cookie sheet or baking dish prepared with cooking spray.
Bake in a 400 degree oven for a cook time of 45 minutes. Save the marinade from the bag, and just set aside for later steps.
This recipe is often referred to as Huli Huli Chicken because it’s the Hawaiian term to turn and turn. So, when baking this recipe, you turn and glaze, turn and glaze with the remaining marinade.
Some might frown at basting the chicken with mixture that was marinating in raw chicken. So I added the step of boiling the leftover marinade before using as the glaze, in a small saucepan on the stove.
During this time you can add a bit of brown sugar, to make the sweet tangy sauce a bit stickier and thicker sauce.
Yet if you’d like to avoid this step, feel free to make a whole new batch of the sweet sauce marinate used solely for basting.
What Kind of Chicken to Use:
I like to have both bone-in options when making this recipe. Truly, I could’t pick a favourite between baked hawaiian chicken thighs and hawaiian chicken drumsticks. So I make both!
While you can use fresh pineapple for this recipe, I love the simplicity of using canned.
There’s plenty of varieties when it comes to Hawaiian Chicken, yet this one is simple and so tasty.
We very much enjoy making this from time to time, it’s a chicken recipe that never disappoints.
It had been a while since we made chicken that was so tender, moist and flavourful. This delicious marinade just cannot be beat! It really is The Best Baked Hawaiian Chicken Recipe.
The final result is fall off the bone tender chicken which has a distinct and delicious flavour. Even the kids made a juicy chicken remark while eating.
What to Serve with Hawaiian Chicken
We served with a side salad with leafy greens, cucumber and red peppers. We also love this recipe with a side of rice, white or brown rice.
You really can’t go wrong with any side, because this prepared dish will be the star of the show no matter what.
Just don’t forget to garnish with some leftover pineapple tidbits and chives on top of the chicken. This gives some extra taste and points for beautiful plating.
Enjoy this fantastic hawaiian chicken bake, the full recipe is below!
Since chicken is a favourite in our home, make sure to check out our other chicken recipes from salads to wings, pot pies and soups.
More Dinner Recipes
Yet don’t forget to try my newest chicken recipe, Honey Dijon Chicken!
If you do happen to have leftover chicken from one of these delicious chicken recipes, make sure to try our Pesto Chicken Quesadillas recipe. It’s one of our favourite recipes for leftovers!
- 2 lbs bone-in chicken, we used drumsticks and thighs
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tbsp honey
- 2 tsp fresh ginger, grated
- 1 can pineapple chunks in juice, separate juice from chunks and use juice in marinate
- 1/4 cup ketchup
- 1/2 cup chicken broth
- 2 tsp garlic, minced
- green onions, for garnish
- In a bowl whisk together soy sauce, vinegar, honey, ginger, pineapple juice, ketchup, broth and garlic. Place mixture into a large ziplock bag. Add the chicken and toss gently to coat. Refrigerate and allow to marinate for a minimum of 2 hours, turning the bag once.
- Preheat the oven to 400 degrees and place the chicken onto a foil-lined cookie sheet. Set aside and dave marinate left in the ziplock.
- Bake chicken in the oven for 35 minutes, or until juices run clear. While chicken is cooking do the step below.
- Empty the remaining marinate in a pot on the stove. Bring to a boil and then cook at medium heat for 10-15 minutes.
- Once chicken is cooked, turn each piece and baste with marinate. Broil for a few minutes, turn, baste and broil again.
- Remove from the oven, and garnish with pineapple chunks leftover from can, along with chopped green onions. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 381Saturated Fat: 6gCholesterol: 126mgSodium: 617mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 22g