Published by Sheena Strain, last updated
Recipe
You’ll love my easy baked Hawaiian Chickenrecipe, it has a fantastic pineapple sauce!
I’ve made theseBaked Hawaiian Chickenthighsseveral times in the last couple of weeks, they are SO good and the family loved them!!The truth is that the sticky cooked marinade is unbelievably tasty on it’s own.
Last time I made this I ate a bowl full of rice with the cooked marinade poured over the top for lunch, I almost didn’t miss the chicken.
A trip to Hawaii is still on my list of top places to visit, so I can’t make any claims that this recipe is in anyway authentic!
It’s really just a mash up of Nagi’s recipe and a couple of others I saw on the internet that were similar. So while it may not be totally authentic,I can promise you that it tastes fantastic, is easy to cook, and my children ate the whole lot, so that’s all that matters. I made this recipe in a large enameled cast iron pot that I love, but you could just as easily make it in a slow cooker.
More Chicken Recipes
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- Grilled Lemon Chicken with Thyme and Lemon
This post contains Amazon affiliate links
Baked Hawaiian Chicken Thighs
A simply gorgeous, sticky, tasty, Gluten Free baked Hawaiian Chicken recipes that will leave you begging for more!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Total Carbs: 31 g
Protein: 40 g
Servings: 4
5 from 8 votes
Ingredients
- 8chicken thighs
- MARINADE
- 1cuppineapple juice, 250mls
- 1tbsptomato ketchup
- 1/4cupgluten free soy sauce, 60mls
- 2tbspdark brown sugar
- 1tspsriracha sauce
- 1tspgarlic powder
- 2 red bell peppers
- 2tspcornstarch
- 2green onions, garnish
- 1cuppineapple , to garnish
Instructions
Heat your oven to 375.
Add the marinade ingredients to a ziplock bag, add chicken, and marinade for 1 hour in the refridgerator.
Heat a large skillet to medium. Addthe chicken thighs skin side down and cook for 6 minutes, or until nicely browned.
Remove chicken from pan and drain fat. Add 2 tsp of cornstarch to the remaining marinade in the ziplock bag. Mix well, and add to skillet.
Return chicken to skillet, skin side up, and add in chopped bell peppers.
Bake skillet at 375 for 20 minutes, or until chicken is fully cooked.
Remove from oven, and garnish with green onions and pineapple.
I like to serve it over white rice with the pineapple slices on top, and with a green vegetable such as green beans.
NOTES - added 2 tsp cornstarch, cooked chicken skin side down 6 - 8 mintes. Drain fat from skillet, add marinade mixed with cornstarch, then add chicken side up and scatter bell pepper
Recipe Notes
Adapted fromRecipe Tin Eats
Nutrition Facts
Baked Hawaiian Chicken Thighs
Amount Per Serving
Calories 631Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 10g63%
Cholesterol 221mg74%
Sodium 1902mg83%
Potassium 725mg21%
Carbohydrates 31g10%
Sugar 25g28%
Protein 40g80%
Vitamin A 200IU4%
Vitamin C 14.3mg17%
Calcium 50mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Noshtastic
Course:Main Course
Cuisine:Hawaiian
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
Reader Interactions
Leave a Comment
Join the Conversation
Debbie says
This sounds good. Can it be made with chicken breasts instead or would they be tough? I love chicken with pineapple.
Reply
Sheena Strain says
Hi Debbie, you can make it with chicken breast but I maybe would use a smaller oven proof dish so that the chicken breast is more immersed in the liquid, and if they are huge chicken breasts (as most seem to be these days) maybe cut them in half, and reduce the cook time until the chicken breasts are just cooked, the probably won’t need quite as long of a cook time as chicken thighs with the bone in.
Reply
SB says
What is the green in the picture? Green onion, mint ???
Reply
Sheena Strain says
Hi SB, these are super old photos so I’m afraid I can’t remember for sure, but it looks like parsley.
Reply
Simon Vanbecelaere says
You forget the grill haha! I believe these belong on the grill too :p
Sounds delicious! Might give them a try one of these days!Cheers,
SimonReply
Sheena Strain says
you’re right, they would work really well on the grill!
Reply
Chrissy says
This recipe sounds terrific! I know what I’m making tonight☺
Reply
Sheena Strain says
Hi Chrissy, I think you’ll love it the sauce is so great. Make sure you have something like rice to soak up the sauce with, it’s very yum!
Reply
Linda Weinstein says
Sounds wonderful… Will try try it soon.Reply
Sheena Strain says
Thank you Linda, I hope you enjoy it!
Reply
Elizabeth Warren says
I can’t wait to try this recipe,it looks delicious. I was wondering,Could I sub chicken breasts for the chicken thighs?
Reply
Sheena says
Hi Elizabeth,
yes absolutely you could use chicken breasts! If you are cooking chicken breast with skin on then I would cook it in the same way as the thighs. If you have skinless chicken breast I sometimes find they have a tendency to dry out so you may want to cover them for the last 20 minutes of cooking.Reply
Barbara says
Such a pretty dish, Sheena.Reply
Sheena says
Thanks Barbara!
Reply
This chicken looks great – so moist and a gorgeous color! I adore pineapple and chicken – a wonderful combination.
Reply
