Hawaiian Baked Chicken
Gluten Free Living – 2025
Hawaiian Baked Chicken is a delightful chicken main dish that has a lot going for it. First of all, it’s baked in the oven so you don’t have to mess with attending a dish on top of the stove. It’s made with pineapple, honey, chicken broth, mustard and paprika for seasonings, so it offers a balance in flavors and texture. It’s also a gluten free recipe and healthier than a lot of chicken dishes. All in all, we loved this easy, no-fuss chicken dish.
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I was going through my Taste of Home cookbooks last year and came across this recipe. I made it early last summer along with a Cheese Sweet Potato Puff and Corn-on-the-Cob with Cilantro-Lime Butter. That was one fantastic meal. 🙂 I liked that you basically load the chicken into a baking dish, top with the other ingredients, and bake! It’s really quick and easy in that regard. It also reheated wonderfully since we had leftovers.
I used this recipe with bone-in chicken thighs, but you can use it with any part of chicken: chicken quarters, whole cut-up chicken, boneless chicken breasts or the wings and drumsticks. For that matter, I think the sauce would be very tasty with turkey legs or pork chops as well. We really enjoyed this tasty chicken dish and would recommend it for potlucks and company as well. Enjoy.
Hawaiian Baked Chicken is delightful.
Paprika sprinkled on top before baking, adds just the right amount of sizzle.
I served it with Cheese Sweet Potato Puff and Corn-on-the-Cob with Cilantro-Lime Butter.
If you enjoy pineapple, this is a great way to prepare chicken thighs.
Here’s what I did.
I used these ingredients.
Place skinned chicken thighs in a 10×15″ glass baking dish.
Pour a can of chunk pineapple in a medium-sized mixing bowl. Add chicken broth.
Add melted butter, honey and spicy-brown mustard.
Whisk ingredients to combine.
Pour pineapple sauce over top of chicken thighs in baking dish.
Sprinkle generously with paprika.
Bake at 400 degrees for 35-45 minutes, until a meat thermometer reaches an internal temperature of 180 degrees.
Transfer to a serving platter to serve.
Hawaiian Baked Chicken is excellent served with Cheese Sweet Potato Puff and Corn-on-the-Cob with Cilantro-Lime Butter.
This main dish is gluten free and a healthy option for a chicken entree.
Hawaiian Baked Chicken also reheats wonderfully.
If you want an easy recipe to make for company or a potluck, this is it!
Here’s the recipe.
HAWAIIAN BAKED CHICKEN
(Recipe adapted from Taste of Home, Light and Tasty, 2003, pg. 136.)
Hawaiian Baked Chicken
Equipment
- 1 10×15" glass baking dish
- 1 medium mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 10 bone-in chicken thighs skinned, if desired (about 5 lbs.)
- 20 oz. can pineapple tidbits or crushed pineapple, with juice
- 1/4 cup chicken broth or sherry
- 1/4 cup honey
- 1/4 cup spicy brown mustard
- 2 tbsp. salted butter melted
- 1/2 tsp. paprika (or more, if desired)
Instructions
- Preheat oven to 400°.
- Arrange chicken thighs in a shallow 10×15” glass baking dish coated with cooking spray.
- In a medium sized mixing bowl, combine pineapple, chicken broth, mustard, honey and butter; mix well with whisk.
- Spoon mixture over top of chicken thighs.
- Sprinkle with paprika.
- Bake, uncovered at 400° for 35-45 minutes, or until a meat thermometer reaches an internal temperature of 180°.
Notes
Nutrition
Hawaiian Baked Chicken uses only 7 ingredients.
The broth that the chicken bakes in includes pineapple juice, chicken broth, melted butter, honey, and spicy brown mustard. Then the recipe is sprinkled with paprika before baking.
Every bite of Hawaiian Baked Chicken is tasty and satisfying.
Hawaiian Baked Chicken is mouthwatering served with Cheese Sweet Potato Puff, fresh strawberries and Corn-on-the-Cob with Cilantro-Lime Butter.
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