Baked Hawaiian Chicken
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.
Servings: 6
Calories: 381kcal
Ingredients
- 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
Instructions
- 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 save 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
Serving: 6Servings | Calories: 381kcal | Carbohydrates: 25g | Protein: 22g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 617mg | Fiber: 1g | Sugar: 22g