Easy Baked Sweet Hawaiian Chicken
If you want dinner that tastes like someone hit the beach with your oven mitts, this is your dish. It’s juicy chicken, sticky-sweet pineapple vibes, and a glaze that makes you forget whether you ever knew how to grill. Also: it’s baked, which means less babysitting over a stove and more time to pretend you’re an islander while standing in your suburban kitchen.
My husband once tried to help with this recipe by “testing” the pineapple for freshness. He ate half the ring, left the core, and swore he’d never tasted anything so good—then promptly blamed the kids when I found the missing fruit. The kids staged a condiment coup and hid all the forks. Me? I burnt the first tray because I thought “easy” meant I could scroll Instagram while it bakes. Spoiler: I cannot. But we all survived, and everyone still licked their plates. That’s the true metric of success.
Why You’ll Love This Easy Baked Sweet Hawaiian Chicken
– It tastes like takeout without the guilt or the greasy fingers. Unless you’re aggressive with the glaze—then surrender the napkins.
– Minimal active cooking: mostly mix, brush, and ignore (but don’t actually ignore—learn from my first try).
– Kid-approved and adult-bribable: serve it and suddenly everyone’s polite. Coincidence? I think not.
– Leftovers reheat well, which is crucial because I will absolutely eat this cold at midnight and judge no one.
Time-Saving Hacks
– Buy pre-cut pineapple or canned rings if your knife skills are a hazard to society. Yes, fresh is better, but we’re saving lives here.
– Use parchment on the baking sheet. Fewer scrubs, more snacks.
– Multitask: toss your rice in the rice cooker and let it pretend to be dinner while the chicken bakes.
– Make extra glaze and store it in a jar. Slather on everything later like a responsible sauce addict.
MORE OF OUR FAVORITE…
Serving Ideas
– Serve over steamed rice with extra glaze. Rice: the official mediator of sweet sauces.
– Throw it on a salad of greens and call it “tropical detox.” It’s performance art.
– Slide it into tortillas for a Hawaiian taco party—because life is better with handheld decisions.
– Serve with wine if the kids drove you nuts. Or sparkling water if you’re pretending to be virtuous.
What to Serve It With
– White rice, coconut rice, or cauliflower rice—choose your carb mood.
– Roasted broccoli or a citrusy slaw to cut the sweetness (yes, balance is a thing).
– For a full-on luau vibe, add grilled corn and pretend your grill is not in the garage.
– Pro tip: extra pineapple rings for garnish make the neighbors jealous and the plate Instagram-ready.
Tips & Mistakes
– Too sweet? Cut the sugar in half next time or add a splash of vinegar or lime to the glaze to keep it honest.
– Uneven cooking? Make sure your chicken pieces are similar thickness. If not, pound them like your problems.
– Burned edges? Use foil on the edges of the pan or move the tray to a lower rack. Nobody likes charred regret.
– Don’t crowd the pan. Yes, I’ve tried to fit eight pieces on a cookie sheet. No, it didn’t roast—it steamed into soggy sadness.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3–4 days.
– Reheat gently in the oven or toaster oven to keep the glaze sticky; the microwave will make it sulk.
Variations and Substitutions
– Swap brown sugar for honey or maple syrup if you want a slightly fancier sugar rush.
– Use tamari or coconut aminos for a gluten-free swap—your in-laws won’t even notice.
– Add crushed red pepper flakes for heat, or sesame seeds for crunch and delusion of effort.
– Skip steps and call it “deconstructed Hawaiian,” then serve with a smug grin. It still counts.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Baked Sweet Hawaiian Chicken
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs skinless and boneless
- 0.75 cup Hawaiian BBQ sauce
- 0.5 cup pineapple chunks fresh or canned
- 2 tbsp soy sauce
- 1 tbsp honey
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the Hawaiian BBQ sauce, soy sauce, honey, and pineapple chunks.
- Place the chicken thighs in a baking dish and pour the sauce mixture over the chicken.
- Bake in the preheated oven for 25-30 minutes until the chicken is cooked through.
- Serve hot with rice or your choice of side.
Notes
Featured Comments
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the balanced came together.”
“This simple recipe was will make again — the savory really stands out. Thanks!”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This smoky recipe was family favorite — the fluffy really stands out. Thanks!”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — absolutely loved. weeknight winner was spot on.”
“This wholesome recipe was turned out amazing — the festive really stands out. Thanks!”
“New favorite here — family favorite. flavorful was spot on.”
