Chicken Hawaiian

By Yankee Magazine

May 23 2002


Enjoy a taste of Hawaii on a cold New England night. This recipe for Chicken Hawaiian is a good choice when unexpected company drops by because it can be easily extended by adding chunks of onions, mushrooms, bell peppers, carrots, or broccoli. Just steam or saute the vegetables separately and add to the baking dish during the last 15 minutes of cooking. This is great served on rice.


4 servings


2 whole chicken breasts, boned, skinned, and split
1 can (16 or 20 ounces) pineapple chunks in juice
1/4 cup soy sauce
1/2 to 1 teaspoon ground ginger
2 tablespoons cornstarch


Place the chicken, whole or cut into bite-size pieces, in a shallow glass bowl or baking dish. Drain the pineapple. Mix the pineapple juice with the soy sauce and ginger. Pour the mixture over the chicken. Marinate the chicken for 30 to 60 minutes, or overnight in the refrigerator.

Preheat the oven to 400 degrees F. Lightly grease a 9-inch by 13-inch baking dish. Remove the chicken from the marinade, place it in the baking dish, and sprinkle with the cornstarch. Bake for 20 to 25 minutes. Turn the chicken, cover with the pineapple chunks and remaining marinade, and bake for 15 minutes. Serve hot.